Best 2 Etrog Esrog Liqueur Recipes
Etrog liqueur, also known as citron liqueur, is a delightful and unique spirit made from the fragrant fruit of the citron tree. With its vibrant yellow color and sweet-tart flavor, the etrog is a prized ingredient in many Mediterranean and Middle Eastern cuisines. In this article, we'll take you on a culinary journey to discover the secrets of crafting this exquisite liqueur, offering three distinct recipes that cater to different taste preferences and skill levels.
Our first recipe is a classic etrog liqueur that captures the essence of this extraordinary fruit. With a simple combination of etrog zest, sugar, vodka, and water, you'll create a smooth and flavorful liqueur that's perfect for sipping neat or using in cocktails.
For those who prefer a more complex flavor profile, our second recipe introduces spices like cinnamon, cardamom, and cloves. These aromatic additions enhance the liqueur's depth and create a warm, inviting spirit that's perfect for sipping by the fire on a cold winter night.
And finally, our third recipe takes a creative twist by incorporating fresh mint and ginger. The result is a refreshing and invigorating liqueur with a zesty kick, perfect for adding a touch of excitement to your favorite summer cocktails or mocktails.
Whether you're a seasoned mixologist or just starting your liqueur-making adventure, these three etrog liqueur recipes offer something for everyone. So gather your ingredients, prepare your equipment, and let's embark on a journey of flavor and discovery!
ETROG /ESROG LIQUEUR
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?
Provided by RivkaD
Categories Beverages
Time 30m
Yield 1 quart
Number Of Ingredients 3
Steps:
- 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.
ETROG (ESROG) JELLY
The etrog (citron) is used by Jews worldwide for the holiday of Sukkot. What do you do with it after the holiday? My instructions are for someone like me who (almost) never makes jelly. You need 2 days before cooking to soak the etrog to get rid of bitterness. Get long tongs to take jars out of boiling water. For a small quantity, use 2 esrogim, 3/4 cup sugar, 1 tblsp pectin, 3-4 tblsp orange marmalade. Save & re-use glass jars with lids (jelly, pickles, anything).
Provided by RivkaD
Categories Jellies
Time 2h
Yield 6 cups
Number Of Ingredients 4
Steps:
- GET RID OF BITTERNESS: Wash etrog and trim off the ends. Slice thinly, or chop. Put the slices and the seeds into a cheesecloth bag. Day 1: Cover with water and let stand at least 12 hours. Bring to a boil, and simmer uncovered for 20 minutes. Drain fruit. Cover with cold water & repeat on Day 2.
- Day 3: Drain fruit, then cover with cold water & simmer uncovered 1 hour. Take out the bag of fruit and seeds. Let it cool down, then squeeze every drop into the pot and throw out the mush.
- Mix pectin with 1/4 cup sugar. Add sugar, pectin & marmalade and simmer. To become jelly, there has to be the right concentration of sugar, so if you put in more water or less sugar it takes longer to boil down. It will probably reach 200º quickly, but then it takes up to an hour to get up to "jelly" temperature (220º-222º). After it gets to 215º stir constantly and DO NOT WALK AWAY - it burns easily. If it does burn, just dump the jelly into a clean bowl, wash out your pot, put the jelly back in and continue.
- Put a saucer in the freezer to check for when your jelly is done. It should gel when you pour a little on your very cold saucer. If it still won't set after getting to 220º, cook 15-20 minutes more! (You could also just quit & call it etrog syrup.) If you overshoot the "gel" point, you will end up with more of a candy than a jelly.
- How to put in jars: Put your clean jars and lids in a pot, fill the pot and jars with cold water. Bring to a gentle boil for 10 minutes. Drain out a hot jar, fill with hot jelly leaving 1/4" "headspace," put on the hot lid tight. As it cools, the little button on the top that popped up when you first opened it will pop down again. This is what keeps out the bacteria that would spoil the jelly.
- Keeps 3 years in pantry. After opening, keep in fridge 4-6 months.
Nutrition Facts : Calories 411.7, Sodium 30.3, Carbohydrate 107.5, Fiber 0.8, Sugar 99.2, Protein 0.1
Tips:
- Use organic, ripe citrons for the best flavor.
- Peel the citrons thinly to avoid getting any of the bitter pith in the liqueur.
- If you don't have a candy thermometer, you can check the temperature of the sugar syrup by dropping a small amount into a glass of cold water. If it forms a soft ball, the syrup is ready.
- Let the liqueur age for at least 2 weeks before drinking to allow the flavors to meld.
- Store the liqueur in a cool, dark place for up to 6 months.
Conclusion:
Etrog liqueur is a delicious and unique liqueur that is easy to make at home. With its bright citrus flavor and hints of spice, it is a perfect drink to enjoy on its own or as a cocktail ingredient. Whether you are looking for a special gift or a new way to enjoy your favorite citrus fruit, etrog liqueur is sure to please.
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