Low-Carb Orangello Liqueur

by KetoDietApp.com

Step 1Start by washing the oranges (you'll need about 4 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 liqueur.)

Step 2Place the orange peel in a fido jar (or any jar that you can seal) and add the alcohol. You can use vodka or grappa.

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 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 liqueur through a fine mesh sieve lined with nut milk bag. This will result in clear orange liqueur.

Step 6If you place the peel and alcohol into a blender before straining, it will result in a cloudy liqueur which is more concentrated with flavor. (The method you choose is a matter of preference.)

Step 7Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.

Step 8Place 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 liqueur in the freezer for 1 hour before serving.