Recipe by RivkaD
The etrog (citron) is used by observant Jews worldwide for the holiday of Sukkot, imported from Israel. What do you do with it after the holiday?
Top Review by EAS2525
I made this for the first time last month and it came out great. It reminded me of the etrog liqueur my mother used to make:) One comment: for those pressed for time, I only waited a week and it still came out well enough for a good l'chaim!
Directions See How It's Made
- NOTE 1: Cheapest vodka works OK, but the mid-level vodka gives a much smoother finished product. High-end vodka is not significantly better in the end than mid-price vodka.
- NOTE 2: If you cannot find the extra-fine sugar, take regular sugar and process in your blender to make extra-fine. The only reason is because it dissolves better.
- Peel 3 etrogim - avoid the bitter white "pith".
- Put the peel in a 1-quart bottle with 2 cups vodka and close up for a week or longer. (I do not know if you get more flavor soaking the peel longer, please e-mail me if you try it and find out.).
- Discard the peels.
- Add 1 1/2 cups extra-fine (bakers) sugar and shake or stir vigorously until dissolved.
- Add 1 more cup vodka. Shake until clear.
- Close jar and store in a cool, dark place at least 6 weeks. Aging it longer makes for a smoother, more agreeable l'chaim.