Fruit-infused vodka chillers

MAKES 8 to 10 SERVINGS

2 to 3 cups tender fruit (strawberries, blueberries, black currants, peaches, finely chopped pineapple, etc.)

3 tablespoons honey

1 (750-milliliter) bottle vodka

4 (12-ounce) bottles ginger ale

Ice cubes

Start the recipe at least one day before you want to serve the vodka.

In a wide-mouthed 2-quart container with a tight-fitting lid (a glass canning jar is ideal), combine the fruit and the honey. Use a long wooden spoon to partially crush the berries.

Add the vodka, then cap the container, shake and refrigerate for 24 to 48 hours. Whenever you think of it, give the container a shake to mix the ingredients.

Alternatively, the fruit, honey and vodka can be combined in a blender. Pulse for 1 or 2 seconds, just enough time to chop the fruit, but not puree it. Transfer the mixture to the 2-quart container and proceed with the recipe.

After 1 to 2 days, the vodka can be strained. Place a mesh strainer over a large bowl. Pour the vodka and fruit into it, then use a rubber spatula to press the fruit pulp to extract as much liquid as possible. Discard the pulp.

Transfer the vodka to a clean glass container with a stopper (a wine bottle is ideal, but depending on how much juice was extracted from the fruit, you may need more than one).

Refrigerate the vodka until ready to serve.

To serve, offer ice and ginger ale. The vodka can be sipped straight or cut with ginger ale. Either way, serve it over ice.