Elixir of the Sun: Spanish Citrus-Infused Cream Liqueur

Allergens

Dairy (milk and cream)

Ingredients

• 1 cup fresh orange juice (squeezed from 4 large navel oranges) 1 cup fresh lemon juice (juiced from 6 lemons) 1 cup fresh lime juice (juiced from 8 limes) 1/2 cup honey, warmed 2 cups heavy cream, chilled Zest of 1 orange, 1 lemon, and 1 lime 4 cups ice

Instructions

1. In a large pitcher, combine the orange, lemon, and lime juices. Stir in the warmed honey until fully dissolved.
2. Gradually add the heavy cream to the citrus mixture, stirring continuously to ensure even incorporation.
3. Add the fruit zests to the pitcher and give it a gentle mix.
4. Fill six glasses with ice and pour the Elixir of the Sun over the ice, filling each glass to the brim. Prep: 15 mins Cook: N/A Total: 15 mins

Chef’s Insight

The perfect blend of sweet and tangy, this elixir is sure to become your new favorite summertime sipper.

Notes

This recipe can be easily doubled or tripled for larger gatherings.