Prep 2 mins
Cook 10 mins
This is a great syrup to pour over fruit pancakes or ice cream. Gives it a little kick. Quick and easy and great to give as a gift. From the book "Small Batch Preserving".
- Combine sugar, water and cinnamon in a small saucepan.
- Bring to a boil over high heat and boil until sugar is dissolved.
- Remove from heat; stir in rum and lemon.
- Pour syrup into a clean jar with a tight-fitting lid and store in the refrigerator.
I really wanted to try this but the sugar content was a real stopper. As a trial to see how it would work I made it with Splenda for the sugar and added 1 tsp of cornstarch. It worked! and gave me a fantastic tasting syrup that I sampled by making a latte that is wonderful. I don't think I would recommend this method to use on pancakes or anything where it will be a prominently seen feature. The consistency is "ropey" but it is not a problem at all for blending into something. Oh! I used 1 1/2 tsps of Malibu Rum (1 1/2 because I'm a wimp and Malibu because it what I had). Thanks Mary for a real treat.
Perfect name for this recipe! Tastes just as you would imagine and is a nice thick syrup. I tried it with banana pancakes but think it would be better on bread pudding with bananas. Made for the Beverage tag game.
Must admit that I made this recipe to give away, & with the exception of a small taste, that's what I did (My partner's in AA & I didn't want to any frustration!) ~ Still, it does taste wonderful & I'm thinking of making it again sometime & either adding the rum in the sugar water before boiling OR just substituting a bit of rum flavoring! Anyway, the sauce was a bit hit with the friends who received it! Thanks for sharing! [Tagged, made & reviewed in the Beverage Tag cooking game]