There are two ways to go about this.
There’s the quick and easy way which gives you a “close enough” kind of result, or you could go all out.
It really depends what you are aiming for. If you need a bit of Amaretto for a recipe and color and subtle taste differences are not of that much consequence, you can go with the quick recipe. In fact, this one you can throw together on a “need it now” basis!
The other however, takes many weeks and if you are somebody who really used to enjoy the liqueur as a drink, savoring the full depth of let’s say a DiSaronno Amaretto, then you may find it worthwhile taking this a step further (or actually several steps.)
Since the more involved recipes takes many weeks, I’ll leave you with the recipe for the quick and easy one and update you further once the other one is ready and I can see/taste how close the flavor got to the real thing and if it was worth all the extra trouble!
Quick and Easy Sugar-Free Amaretto
- 1/4 cup erythritol, powdered (or other sugar substitute)
- 1/4 cup Ideal brown sugar substitute
- 3/4 cups vodka
- 1/4 cup brandy
- 1 tbsp. almond extract
- 1/2 tsp buttery sweet dough bakery emulsion (optional, but gives a certain depth of flavor)
- 1/4 tsp butter vanilla and/or almond bakery emulsion (also optional, but as above, the different notes add depth and help with the thickness too!)
If you are using Monin syrups, this is really easy. Place everything in a 1 pint jar, cap it tightly and shake until everything is dissolved. Store in a sealed jar or bottle in the refrigerator.
If you are not using monin sugar-free syrups, you’ll have to add a little more thickness which requires adding the gum. So here’s the method for other sugar-free syrups:
Combine the sugar-free syrup and guar gum either in a blender or by whisking , then add erythritol and brown sugar substitute in a saucepan over medium heat. Heat until it thickens and all the erythritol is dissolved. Remove from heat and let mixture cool for about 10 minutes. Pour in vodka, brandy and almond extract, together with the bakery emulsions if using. Mix well and store in a sealed bottle in the refrigerator.Pin It