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Parve
Easy
24 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
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.
3–4 etrogim (citrons)
2 and 1/2 cups 150-proof pure vodka
1/2 teaspoon Gefen Orange Extract
2 quarts water
5 pounds sugar
Peel the etrogim with a potato peeler, making sure to remove only the yellow rind. Discard the pulp.
Place the rind in an airtight jar with the vodka and orange extract and let sit for a minimum of three weeks.
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.
Cool slightly and add the flavored alcohol into the syrup. Mix slightly and pour into airtight bottles (pickling jars can be used).
Let the liqueur mature in a cool, dark place for a minimum of two months.
Yields approximately 4 quarts.
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5 pounds of sugar? That’s way too much for 2 1/2 cups of vodka. Maybe half that.
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.