Rum Syrup

Preparation info

  • Yield:

    ¾ cup

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • ¼ cup (60 ml) dark rum
  • ¼ cup (60 ml</

Method

  1. Combine all ingredients.
  2. Use as directed.