Low-Carb Orangello Liqueur

Martina SlajerovaUpdated 26 November 2023★★★★★4.8 (4 ratings)

Ready in 7d
0.6 g net carbs
64 kcal
Serves 25

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Low-Carb Orangello Liqueur (homemade, keto, sugar-free)

This orange liqueur is the perfect summer! It's adapted from my low-carb version of Limoncello Liqueur which is made with lemons. This time we are simply using oranges!

Orangello is similar to Cointreau, a liqueur made from neutral alcohol such as vodka, bitter and sweet orange peels, water and sugar. But unlike classic Cointreau, we're simply using fresh orange peel.

You can serve it simply chilled, over ice or in a low-carb cocktail. My favorite way is to mix it with some sparkling water (club soda) or low sugar tonic and ice.

How to Make Sugar-Free Orangello

Making Orangello at home is really easy because you will only need four ingredients, that's it!

Oranges, organic and unwaxed, peel only. The essential oils from the peel is what will add fantastic flavor to your orangello.
Grappa or vodka. Grappa is the traditional way but vodka is a good alternative. Both of these options are zero-carb and have a clean, neutral flavor that elevates the refreshing orange flavor.
Allulose combined with water to make a simple syrup. Allulose is a type of low-carb sweetener that tastes just like sugar and does not crystallize like other types of low-carb sweeteners like Erythritol. You can read all about Allulose here.

Tips for the Perfect Orangello

Use unwaxed, organic oranges. Most citrus fruits have pesticide residues on the peel so you want to make sure you are using unwaxed and organic oranges. You'll only be using the peel and you don't want any pesticides in your orangello.

Avoid bitter orangello. When peeling the oranges, try to only get the orange part. The less of the white pith you use, the less likely you'll end up with bitter Orangello. If you slice a piece with too much white on it, carefully scrape it off using a small pairing knife.

Let the peel infuse in alcohol for 1 to 4 weeks. The longer you leave it, the more flavor you'll get. I infused the first one for a week, the second one for three weeks.

Strain the orangello through a nut milk bag to ensure that there are no solids and the final product is smooth.

Use Allulose to make your orangello smooth and keep the carbs low. If you absolutely have to, use Erythritol-based sweetener instead but keep in mind you will get a slight cooling aftertaste and there might be some sediments on the bottom once chilled.

Clear or cloudy? When strained, the liqueur will be clear. If you want to make it cloudy (and more concentrated with flavor), simply blend the peel with alcohol before straining.

Don't Waste the Oranges!

You'll have quite a few leftover oranges. Don't waste them and instead use them in other recipes. How about making a batch or two of my Low-Carb Orange Drizzle Cake or use instead of lemons to make a batch of Low-Carb Citrus Curd (although these recipes will also require you to use some orange zest).

More Low-Carb Liqueur Recipes

I love the challenge of transforming high-carb liqueurs into sugar-free versions and here's even more delicious recipes you may like:

Step-by-step

Start 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.)
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.

Recipe