Low-Carb Limoncello

by KetoDietApp.com

Step 1Start by washing the lemons (you'll need 7 to 8 lemons). 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 limoncello.)

Step 2Place the lemon pee in a fido jar (or any jar that you can seal) and add the alcohol. You can use vodka or grappa for a more authentic flavor.

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

Step 4When ready, prepare the simple syrup. Pour a cup (240 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 5Strain the limoncello through a fine mesh sieve lined with nut milk bag. Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.

Step 6Place in the freezer for at least 2 hours before serving. Store in the fridge for up to 6 months. It's best to place the limoncello in the freezer for 1 hour before serving.