| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Bottle |
INGREDIENTS
| 1 |
|
Pomelo or etrog, rind of |
| 1 |
c |
Refined sugar |
| 1 |
|
Bottle (1 liter) of your favorite brandy or vodka |
INSTRUCTIONS
Source: Joop S. de Graaf, my dad
A more or less 'kosher' in the sense of legal, version of the recipe leaves
out the distilling, but just consists of the flavoring. Depending on the
brandy you start out with, results can be from good to great. We also make
this with etrog peel after sukkot and then break the fast with it next year
at yom kippur. It is one of these great 'cycle' things in Judaism
Warning: make sure that the rind is pure, without the white inside, which
will make your drink bitter. Also make sure you get a pomelo or etrog that
does not "shine". The shiney ones are treated with a wax. Add everything
together in a bottle with a very tight seal. Keep in a dark cabinet for at
least one month. Filter through cheesecloth. Keeps for a long time. Posted
to JEWISH-FOOD digest V97 #118 by David de Graaf and Rachel Kalikow
<degraaf@iname.com> on Apr 9, 1997
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