What Is It Called When Fruit Is Soaked in Alcohol?
The technique of soaking fruit in alcohol to mingle the flavors is called maceration. This process is frequently used over the holidays to add flavor to dried fruits for seasonal baked goods such as fruitcake. The liquor acts as a hydrating agent for the fruit while imparting liquor notes.
Common liquor selections for fruit include vodka or other clear alcohols for fresh fruit infusions and darker varieties, such as brandy or whiskey, for tart dried fruits. A maceration twist for summer parties involves cutting a small hole in a watermelon or cantaloupe, pouring in a few cups of hard liquor, and pouring the liquor back into cups a few hours later for a fruit-infused cocktail.