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. Seal the jar tightly and put it somewhere out of direct sunlight. Infuse for 3 to 5 days: Shake the jar of fruit and vodka daily. You'll see the vodka gradually take on the color of the fruit.
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. Seal the jar tightly and put it somewhere out of direct sunlight.
I prepared the glass by running a wedge of lemon around the rim, then dipping it in low carb sweetener (you could use Lakanto or Swerve). Then I made the base of the drink by adding two sliced strawberries, lemon slices, fresh basil leaves, lemon juice and the sweetening syrup to a cocktail shaker, then using a muddler to crush everything down.
You can use either 80-proof or 100-proof vodka to make fruit-flavored vodkas. 80-proof is easier to find in stores, and I prefer it in cocktails. 100-proof vodka will extract better (and more) fruit flavor, but I find that it can tend to taste a little “hot” or raw in cocktails.