Mirj's Lemon Cream Liqueur -- Dairy Free

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 168hrs 20mins
SERVES: 150
YIELD: 3 liters
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the alcohol into a jug or piece of Tupperware.
  • Zest or peel the lemons and submerge in the alcohol.
  • Juice the lemons, and do whatever you want with the juice, the juice is not part of the recipe. I freeze the juice in an ice cube tray for use in cooking.
  • Cover and put away in a dark place for one week, or up to however long you want. I once forgot I was making a batch and the stuff steeped for a whole month, wow, THAT was a strong batch.
  • After you have finished your steeping, drain the alcohol.
  • Bring the soy milk and sugar to a boil, lower the heat and simmer, stirring occasionally, for 20 minutes. Let cool.
  • Mix the lemony alcohol with the sugary soy milk. Pour into bottles. This will make about 1 1/2 liters.
  • I keep mine in the freezer. It thickens up but does not freeze. Super refreshing on a hot day.
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