Mirj'S Lemon Cream Liqueur -- Dairy Free

• 1 liter grain alcohol (or cheap vodka)
• 6 lemons, washed and dried
• 2 liters soymilk
• 1 1/2 kg white sugar

1. Pour the alcohol into a jug or piece of Tupperware.
2. Zest or peel the lemons and submerge in the alcohol.
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. 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. After you have finished your steeping, drain the alcohol.
6. Bring the soy milk and sugar to a boil, lower the heat and simmer, stirring occasionally, for 20 minutes. Let cool.
7. Mix the lemony alcohol with the sugary soy milk. Pour into bottles. This will make about 1 1/2 liters.
8. I keep mine in the freezer. It thickens up but does not freeze. Super refreshing on a hot day.

grain alcohol, lemons, liters soymilk, white sugar

Taken from www.food.com/recipe/mirjs-lemon-cream-liqueur-dairy-free-353710 (may not work)