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.
- Cooking and Prep: 15 m
- Serves: 24
Prepare the Liqueur
Yields approximately 4 quarts.
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.