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.