Cedratine

Cedratine is a traditional Tunisian liqueur made from the citron fruit. The citron, known as etrog in Hebrew, is one of the four species used during the Jewish holiday of Sukkot. In Tunisia, the fruit is called cedrat, hence the name of the liqueur.

History

Cedratine has been produced in Tunisia for centuries. The exact origins of the drink are unknown, but it is believed to have been first made by Jewish communities in the region. The liqueur is traditionally homemade, but in recent years it has also been commercially produced.

Production

The production of cedratine involves macerating the citron fruit in alcohol for several weeks. The fruit is first peeled, and the peels are then soaked in alcohol. After the soaking period, the alcohol is strained and mixed with a sugar syrup. The mixture is then aged for several months before it is ready to be consumed.

Consumption

Cedratine is typically served chilled, often as a digestif after meals. It has a strong, sweet citrus flavor and a high alcohol content, usually around 40%. The liqueur is also used in cooking, particularly in Tunisian desserts.

Cultural Significance

Cedratine holds a significant place in Tunisian culture. It is often served at celebrations and special occasions, and is a popular gift item. The liqueur is also an important part of the country's Jewish heritage, and is often used in religious ceremonies.

See Also

• List of liqueurs
• Tunisian cuisine
• Citron

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