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Rum syrup
Preparation info
- Yield: Approximately 9 ounces ,
12
servings, each weighing ¾ ounce - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient | Baker’s percentages |
Method
- In a small bowl, combine the syrup and the rum and transfer the mixture to a squeeze bottle, and cover it.
- Store in the refrigerator until ready to assemble the dessert.
- Rewarm as needed to re-liquefy just before using to sauce the plate.