Peel and chop kiwis into small pieces – at least 8 chunks per fruit. Place into one large clean Mason jar, or divide among 2 medium sized jars. Cover with vodka, cap the jar(s) tightly.Give the jar(s) a quick shake once a day or so for 2 weeks.

At the two week point, taste for doneness. If your infusion lacks flavor even after steeping for a couple of weeks,just add a bit more kiwi, and continue infusing until it’s just right!

Once desired flavor strength is achieved:

Strain spirit through a fine mesh strainer, discard the fruit, and make simple syrup.

Combine sugar and water in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat and cool before using.

Stir about 1 ½ cups of the syrup into the strained liqueur. Once fully combined, taste. Adjust ingredients for desired sweetness – I like doing a 1:1 ratio of syrup to infused vodka. Once you are happy with the sweetness, carefully pour your liqueur into a clean bottle.

After bottling, you should let it age for about a week in the fridge before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.