Title: Papaya liqueur
 Categories: Alcohol, Beverages
      Yield: 1 Pint
 
      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