1    Papaya

      1 c  Vodka

      1 sm Lemon wedge, scraped peel

    1/4 c  Sugar syrup, optional to

           -taste (see recipe)
  Look for medium-sized papaya (slightly larger than a pear) with smooth,
  unbruised skin, and a fruity aroma. Best time is May and June. Dark spots
  on the skin are a bad sign and will cause a bad flavor (check stem for
  decay and softness).
  Cut papaya in half, remove seeds, and peel skin. Cut in medium chunks and
  place in vodka with lemon peel(twist to release flavor). Let steep for 1
  week. Strain and squeeze fruit, extracting juice. If desired, add sugar
  syrup. Store for 3 weeks.
  Yield: 1 pint              Container: quart jar