Several commercial citrus-infused vodkas are gently sweetened and bottled slightly lower (typically 35 percent ABV or 70 proof) than regular vodka. A little syrup can balance out the tartness of a straight citrus infusion and lower the alcohol content. To soften your homemade 80-proof citrus vodka to this strength, make a light simple syrup using two parts water and one part sugar and add 5 ounces or so (about 2/3 cup) to the strained vodka until it reaches your desired taste. The sweetened vodka may be a bit cloudy after adding the syrup. You can make citrus vodka using other fruits; lime, orange, and grapefruit are great options. Orange is a bit sweeter and less tart than lemons, so you might want to extend the infusion. Lime and grapefruit are more bitter and will likely require just a couple of days to infuse. Organic fruits are preferred because the fruit doesn't have a waxy peel and is not treated with chemicals while growing in the grove. If you use non-organic fruit, be sure to scrub the peels thoroughly under running water. Don't worry too much about getting a precise measurement of lemon peel. Instead, peel two average-sized lemons and infuse the vodka a bit longer if the fruits yield less peel or reduce the infusion time for very large lemons. No matter how much you use, tasting a little of the vodka daily is essential.