Mirjs Lemon Cream Liqueur Dairy Free Recipes

LEMON CREAM LIQUEUR

Steps:

• Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times.
• Boil milk and sugar for 25 minutes, leave to cool.
• Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle.
• Keep in the freezer.
• Variation: use tangerines instead of lemons.

MIRJ'S LEMON CREAM LIQUEUR -- DAIRY FREE

Steps:

• 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.