Low-Carb Orangelo Liqueur
Ingredients
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.)
Instructions
Start by washing the oranges (you'll need about 4 oranges). zest the outer layer of the peel.
Place the orange peel in a fido jar (or any jar that you can seal) and add the alcohol. You can use vodka or grappa.
Secure 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.
When 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.
Strain the liqueur through a fine mesh sieve lined with nut milk bag. This will result in clear orange liqueur.
If 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.)
Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.
Place 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.
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