How to prepare a rum syrup
It's simple, because it's nothing more than hot water and sugar; depending on the cooking time and the ingredients added, very different syrups are obtained.
It's simple, because it's nothing more than hot water and sugar; depending on the cooking time and the ingredients added, very different syrups are obtained.
There are many types of syrups. Some are thicker, others thinner for soaking cakes, and some are flavored with vanilla, fruit, spices, or liqueur.
Within the family of liqueur syrups is rum syrup, which is used for goxua, the classic Basque dessert of sponge cake and custard.
What quantities do you need to prepare rum syrup?
Let's say you're making goxua for 4 people. These are the measurements of sugar, water, and rum you'll need:
- 50 grams of sugar
- 50 ml of water
- 25 ml of rum
You can adjust the quantities according to the number of diners or the intensity of the rum flavor you want for your goxua.
This is how rum syrup is prepared.
In a saucepan over medium heat, combine the sugar and water, and wait until the sugar is completely dissolved. Once dissolved, add the rum and let it boil until the alcohol evaporates.
The perfect dessert for rum syrup.
Rum syrup is perfect for many desserts, but it particularly shines in goxua. This Basque dessert, originally from Álava, combines rum syrup with sponge cake, custard, and cream.
