Low-Carb Grand Marnier
Ingredients
Instructions
start 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
Place 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.
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 golden orange and the peel will start looking pale.
Strain the liqueur through a fine mesh sieve lined with nut milk bag. Discard the solids.
When 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.
Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.
Store at room temperature for up to 6 months.
Serve with no ice or add an ice cube if you prefer it chilled. Grand Marnier is also great for making cocktails
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