Answer:
Sugar (sucrose) is very sparingly soluble in ethanol, and that solubility is temperature dependent.
You can lower the solubility of sugar in an ethanol solution by chilling the ethanol. This will release some of the sugar as a solid. Do it slowly and you will get crystals forming.
If you can chill the ethanol to just above its freezing point you can extract most of the sucrose.
Ethanol freezes at -114 degrees C, so you are unlikely to be able to extract all the sugar in this way unless you have a suitably powerful refrigerant like liquid nitrogen.