Etrog Liqueur

Estee Kafra Recipe By
 
  • Cooking and Prep: 15 m
  • Serves: 24
  • No Allergens

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.

Ingredients (5)

Main ingredients

Start Cooking

Images:

Prepare the Liqueur

Yields approximately 4 quarts.
  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.
EMAIL
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP