New This Month

Rum Simple Syrup


Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, January 2003


  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons light rum


  1. In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.

  2. Remove pan from heat, and stir in rum. Let cool to room temperature.

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