Mirj'S Lemon Cream Liqueur -- Dairy Free

1. 1

   Pour the alcohol into a jug or piece of Tupperware.

2. 2

   Zest or peel the lemons and submerge in the alcohol.

3. 3

   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.

4. 4

   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.

5. 5

   After you have finished your steeping, drain the alcohol.

6. 6

   Bring the soy milk and sugar to a boil, lower the heat and simmer, stirring occasionally, for 20 minutes. Let cool.

7. 7

   Mix the lemony alcohol with the sugary soy milk. Pour into bottles. This will make about 1 1/2 liters.

8. 8

   I keep mine in the freezer. It thickens up but does not freeze. Super refreshing on a hot day.

* Per serving · 4 servings · Values may vary.

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