Orange Cognac Infusion
Orange contains vitamin C, though the amount remaining in the infused and filtered drink is unknown. Cognac carries the citrus aroma; serve the infusion chilled in small portions.
Wash and dry the orange (190 g), then slice it into rounds or half-rounds. Put the pieces in a clean 500 ml jar.
Add erythritol (19 g) and cognac (200 g), then stir gently. Close the lid loosely, not airtight.
Sous-vide setting: 60°C for 3 hours. Do not open the hot jar, and keep the infusion away from open flames.
Lift the jar out with heatproof mitts and let it cool completely. Tighten the lid and leave the infusion in a cool, dark place for 24 hours.
Filter through a paper filter into a clean bottle. Keep it cold during storage and serve small portions of about 25 ml; the amount of orange carbohydrates transferred into the drink is unknown.
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