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.
Martha Stewart Weddings
Yield Makes about 1 1/2 cups
- 1 cup sugar
- 1 cup water
- 2 tablespoons light rum
- 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.
- Remove pan from heat, and stir in rum. Let cool to room temperature.
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