“My original inspiration for this recipe comes from AdriMicina's Lemon cream liqueur. 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.”
168hrs 20mins
3 liters

Ingredients Nutrition


  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.

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