Rating: 3.71 stars
17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
  • 17 Ratings

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

Martha Stewart Living, January 2003

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Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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Reviews

17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1