Mirjs Lemon Cream Liqueur Dairy Free Recipes
LEMON CREAM LIQUEUR
Wonderful for those long summer evenings, when it's too hot to go to bed...it will keep the conversation going forever (or at least until the bottle is empty...!)Keep this in the freezer (it won't freeze because of the alcohol in it, but it will become even creamier and more refreshing) and take it out about ten minutes before serving (Prep time includes overnight soaking)
Provided by AdriMicina
Categories Beverages
Time P1DT30m
Yield 2 bottles
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1752.4, Fat 17.6, SaturatedFat 9.8, Cholesterol 51.7, Sodium 215.4, Carbohydrate 353.1, Fiber 12.7, Sugar 327.8, Protein 19.9
MIRJ'S LEMON CREAM LIQUEUR -- DAIRY FREE
My original inspiration for this recipe comes from AdriMicina's Recipe #87634. I have been making this over and over again since I first reviewed her recipe over three years ago. It's evolved since then, and at the request of some friends, both live and virtual, I am posting my own version. My original intention to keep this dairy-free was for religious reasons, I don't mix meat with dairy and the thought of a shnapps glass of this stuff straight out of the freezer at the end of a meal on a hot summer's day prompted me to make this using soy milk. A lactose-intolerant friend loves it for her own purposes, so this recipe comes in useful for a myriad of reasons.
Provided by Mirj2338
Categories For Large Groups
Time P7DT20m
Yield 3 liters, 150 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 46.7, Fat 0.2, Sodium 7, Carbohydrate 11.1, Fiber 0.1, Sugar 10.6, Protein 0.5
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