Mirjs Lemon Cream Liqueur Dairy Free Food

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.

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.

DAIRY FREE LEMON MOUSSE RECIPE - (3.9/5)

Steps:

• Place the yolks, sweetener, zest and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens. Once it has thickened, place in the fridge for about half an hour to cool or the freezer for 10 minutes. Place the egg whites in a bowl with a dash of sea salt and set aside. Place the cream in a bowl and beat it until it is whipped and stiff, set aside. Beat the egg whites with the salt until stiff peaks are formed. Once the yolk mixture has cooled a bit, add it slowly to the cream and combine. Now fold in the egg whites into the yolk and cream mixture. Once mixture is combined, spoon into serving dish and refrigerate to allow the mousse to set up. Quick notes *Coconut cream is the thick cream that settles at the top of refrigerated full fat coconut milk. Variations The lemon zest can be felt in the mouth, so if this texture bothers you, I'd suggest blending the yolk mixture with the cream in a blender. Then, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary. Recipe submitted by Kate, Highlands Ranch, CO

LEMON LIQUEUR

Steps:

• Peel and juice lemons.
• Put juice and peel into a CLEAN gallon jar along with the two liquors.
• Let stand a month.
• Combine sugar and water; heat until just boiling and sugar is completely dissolved.
• Cool completely.
• Strain the liquor off the peels and combine with the cooled syrup.
• Allow to stand at least another two months.
• It will form a cloudy layer at the top; this can be removed and saved for kitchen use, or shaken to resuspend before serving. It will not completely disappear without mechanical filtration, and perhaps not even after several filterings (even coffee filters will not catch it all).