2 cups chopped fruit + 2 to 3 cups vodka, infused for 3 to 5 days. This will give you a nicely balanced, fruit-forward vodka. Using more fruit will give you a stronger flavor, just as using less will add a light flavor. At minimum, you want enough vodka to cover the fruit to prevent it from spoiling during infusion.
Pour any juice from the cutting board into the jar. If you're using berries, muddle them with a wooden spoon to break them up and release their juices. Cover the fruit with vodka: Pour the vodka over the fruit. Use enough to completely cover the fruit and fill the jar, about 2 to 3 cups in a 1-quart jar.
Because a bottle of jewel-colored, summer fruit-infused vodka will never go to waste. Trust me on this. I had always thought of fruit-infused vodkas as a Big Project requiring specially sourced liquor and months of waiting. In fact, it barely requires a tutorial like this one!
Makes about 3 cups vodka. 2 cups chopped fruit, a single fruit or a mix of fruits. 2 to 3 cups 80-proof or 100-proof vodka (see Recipe Note) Optional extras: citrus peels, minced ginger, fresh herbs, split vanilla beans, whole cloves, whole star anise, whole cinnamon sticks, peppercorns, and other whole spices.