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This orange liqueur is the perfect summer! It's adapted from my low-carb version of Limoncello Liqueur which is made with lemons. This time we are simply using oranges!
Orangello is similar to Cointreau, a liqueur made from neutral alcohol such as vodka, bitter and sweet orange peels, water and sugar. But unlike classic Cointreau, we're simply using fresh orange peel.
You can serve it simply chilled, over ice or in a low-carb cocktail. My favorite way is to mix it with some sparkling water (club soda) or low sugar tonic and ice.
How to Make Sugar-Free Orangello
Making Orangello at home is really easy because you will only need four ingredients, that's it!
- Oranges, organic and unwaxed, peel only. The essential oils from the peel is what will add fantastic flavor to your orangello.
- Grappa or vodka. Grappa is the traditional way but vodka is a good alternative. Both of these options are zero-carb and have a clean, neutral flavor that elevates the refreshing orange flavor.
- Allulose combined with water to make a simple syrup. Allulose is a type of low-carb sweetener that tastes just like sugar and does not crystallize like other types of low-carb sweeteners like Erythritol. You can read all about Allulose here.
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Tips for the Perfect Orangello
Use unwaxed, organic oranges. Most citrus fruits have pesticide residues on the peel so you want to make sure you are using unwaxed and organic oranges. You'll only be using the peel and you don't want any pesticides in your orangello.
Avoid bitter orangello. When peeling the oranges, try to only get the orange part. The less of the white pith you use, the less likely you'll end up with bitter Orangello. If you slice a piece with too much white on it, carefully scrape it off using a small pairing knife.
Let the peel infuse in alcohol for 1 to 4 weeks. The longer you leave it, the more flavor you'll get. I infused the first one for a week, the second one for three weeks.
Strain the orangello through a nut milk bag to ensure that there are no solids and the final product is smooth.
Use Allulose to make your orangello smooth and keep the carbs low. If you absolutely have to, use Erythritol-based sweetener instead but keep in mind you will get a slight cooling aftertaste and there might be some sediments on the bottom once chilled.
Clear or cloudy? When strained, the liqueur will be clear. If you want to make it cloudy (and more concentrated with flavor), simply blend the peel with alcohol before straining.
Don't Waste the Oranges!
You'll have quite a few leftover oranges. Don't waste them and instead use them in other recipes. How about making a batch or two of my Low-Carb Orange Drizzle Cake or use instead of lemons to make a batch of Low-Carb Citrus Curd (although these recipes will also require you to use some orange zest).
More Low-Carb Liqueur Recipes
I love the challenge of transforming high-carb liqueurs into sugar-free versions and here's even more delicious recipes you may like:
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Hands-on Overall
Serving size 45 ml/ 1.5 fl oz
Nutritional values (per serving, 45 ml/ 1.5 fl oz)
Net carbs0.6 grams
Protein0 grams
Fat0 grams
Calories64 kcal
Calories from carbs 95%, protein 4%, fat 1%
Total carbs0.8 gramsFiber0.2 gramsSugars0 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium0 mg(0% RDA)Potassium4 mg(0% EMR)
Ingredients (makes about 1.1 L/ 37 fl oz)
- 4 organic, unwaxed oranges, peel only
- 1 bottle vodka or grappa (700 ml/ 24 fl oz)
- 1 cup Allulose (200 g/ 7.1 oz)
- 1 cup water (240 ml/ 8 fl oz)
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