Rum Syrup
 Click to enlarge | Ingredients: Metric Units 2 c sugar
1 1/2 c. water 1/2 c dark rum |
Directions:
Spoon it over Torta Borracha for a tasty Mexican dessert!
In a medium saucepan, stir together sugar and 1 1/2 c. water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to medium low, simmer 3 minutes. Remove from heat. Stir rum into hot syrup just before spooning onto cake. Serves 12.
In a medium saucepan, stir together sugar and 1 1/2 c. water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to medium low, simmer 3 minutes. Remove from heat. Stir rum into hot syrup just before spooning onto cake. Serves 12.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Sunday May 6th, 2007
Contributed on: Tuesday May 11th, 2004 and modified on Sunday May 6th, 2007