Low-Carb Grand Marnier

Step 1Start by washing the oranges (you'll need 4 to 5 oranges). Make sure you use organic oranges. Using a vegetable peeler, zest the outer layer of the peel. (The less of the white pith you use, the less likely you'll end up with bitter Grand Marnier.)

Step 2Place the orange peel in a fido jar (or any jar that you can seal) and add 2 cinnamon sticks, 5 cloves, 1 tablespoon of bitter dried orange peel and the brandy.

Step 3Secure with a lid and store in a dry cool place for at least one week, or up to 4 weeks. As the orange peel steeps into the alcohol, the liquid will turn golden orange and the peel will start looking pale.

Step 4Strain the liqueur through a fine mesh sieve lined with nut milk bag. Discard the solids.

Step 5When ready, prepare the simple syrup. Pour ¹/₂ cup (120 ml) of water into a sauce pan and heat up until warm (it doesn't have to boil). Add the sweetener (Allulose works best but Erythritol can be used instead). Stir until all the sweetener crystals have dissolved. Remove from the heat and let it cool.

Step 6Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.

Step 7Store at room temperature for up to 6 months.

Step 8Serve with no ice or add an ice cube if you prefer it chilled. Grand Marnier is also great for making cocktails (see recipe tips above).