Etrog Liqueur

Estee Kafra Estee Kafra
Leave a review

Making esrog liqueur is an excellent way to preserve the essence of Sukkos all year long. Like the fragrance of an esrog, the smell of this liqueur is outstanding.

24
Easy Vegetarian Vegan Pescatarian Salt Free Parve

Directions

Prepare the Liqueur

  1. Peel the etrogim with a potato peeler, making sure to remove only the yellow rind. Discard the pulp.

  2. Place the rind in an airtight jar with the vodka and orange extract and let sit for a minimum of three weeks.

  3. After three weeks, make a syrup combining the water and sugar: pour both the water and sugar into a saucepan and stir on low heat until the mixture thickens and turns into a syrup.

  4. Cool slightly and add the flavored alcohol into the syrup. Mix slightly and pour into airtight bottles (pickling jars can be used).

  5. Let the liqueur mature in a cool, dark place for a minimum of two months.

Description:
Yields approximately 4 quarts.

Suggested Recipes

Explore

alcohol citrus color esrogim esrogs Estee Kafra homemade liqueur spirits Succos Sukkos
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

David Moyal •

5 pounds of sugar? That's way too much for 2 1/2 cups of vodka. Maybe half that.

Avigael Levi Kosher.com Team •
Reply to David Moyal

You can adjust the sugar amount as you'd like. Also, this recipe uses 2 quarts of water and yields a lot, more than many other recipes.