How to Make Peach Simple Syrup

4.84 from 24 votes
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How to make peach syrup – a summery peach simple syrup recipe with just 2 base ingredients and several flavor variations, perfect for peach iced tea, lemonade, cocktails, and drizzling over pancakes, waffles, and ice cream!

A small bottle with peach syrup and a peach next to it

I recently picked up what feels like an entire bushel-full of peaches for a project and ended up with plenty of leftovers. I’ve already made a large amount of peach juice for the freezer, some peach ice cream, and have been chopping them up and adding them to all sorts of breakfasts and desserts. Next on my list was a big batch of peach iced tea, but I realized I could whip up a massive batch of this versatile peach syrup instead!

Now, along with using it for tea, this fragrant, sweet, homemade peach simple syrup is ready to mix into all sorts of drinks and drizzle over oatmeal, pancakes, French toast, and many other dishes. Best of all, this peach syrup recipe requires just 2 ingredients (plus water), and you don’t even need to peel the peaches.

A spoonful of peach syrup over a pan with peaches

Want to enjoy more perfectly peachy treats? You might also enjoy this raspberry-peach and lemon layered tart, grilled peach burrata salad, or a citrus peach smoothie!

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The ingredients

  • Peaches: use ripe, in-season fresh peaches (organic are best). Any color will work, but the final result will vary. Avoid any peaches that are wrinkled or browning. They should be firm with a slight give.
  • Water: I like to use filtered water, but tap water is fine too if you live somewhere where it’s drinkable.
  • Sweetener: you can use regular granulate sugar, raw cane sugar, brown sugar (for a more caramel flavor), or even honey. Just note that the sweetener you use will affect the color of the final peach syrup.

Using sugar-free sweeteners: you can use monk fruit sweetener, erythritol, stevia, etc., though the syrup won’t thicken in the same way. I also recommend adjusting the amount as the sweetness levels vary.

Ingredients for peach syrup

Optional add-ins and variations

This peach syrup recipe is actually highly versatile, with plenty of ways to experiment with adding extra flavor.

  • Vanilla: add a vanilla pod (sliced in half) to the skillet while the syrup simmers.
  • Almond extract: the flavor of almond really enhances the delicate peach flavor.
  • Cinnamon: a pinch of cinnamon adds a wonderful warmth.
  • Nutmeg: if I add cinnamon, I often love to add a teeny pinch of nutmeg too.
  • Ginger: either add a pinch of ginger powder or some finely chopped ginger. Adjust the amount to taste, but start with just a pinch.
  • Mint: add a small handful of mint leaves to the pan. Add more or less to taste. You could experiment with other herbs too:
    • Rosemary
    • Basil
  • Lemon: add lemon juice or lime juice at the end of the process to add brightness.
  • Coconut water: substitute some or all of the water in the recipe for coconut water. The result is more depth, complexity, and a very subtle coconut flavor.
  • Bourbon: substitute some water for a splash or two of bourbon.
  • Berries: substitute some of the peaches for raspberries or sliced strawberries.
  • Rosewater: the light floral notes really complement the peach. Add just a teaspoon right at the end, then adjust to taste.
  • Lavender: use edible grade lavender and add a small amount to the pot while simmering.

How to make peach syrup

After washing them well, slice the peaches into quarters (or even smaller chunks), removing the pits.

Chopped peaches on a cutting board

Then, transfer the fruit, sugar, and water to a large, heavy-bottomed pan or skillet and heat over medium heat, bringing to a boil, stirring often until the sugar dissolves.

For a clear peach simple syrup: leave the peaches to simmer for between 10-15 minutes, only gently stirring occasionally, until they begin to break down, and the mixture has reduced and thickened.

Steps for making clear peach syrup

For a lighter/thicker version: follow the step above but also use a potato masher to mash the fruit while it simmers.

When the peach simple syrup is ready, remove it from the heat and allow it to cool for 20-30 minutes (it will thicken as it cools). Then, pour it through a fine-mesh strainer to remove the solids. Press down the peach pieces to extract as much syrup as possible.

If you mashed the peaches while simmering, you could optionally use an immersion blender to blend until smooth for a thicker, almost sauce-like peach syrup that isn’t strained of the pulp.

Steps for making peach syrup by mashing the peaches

Finally, pour the cooled syrup into a sterilized bottle or jar and enjoy!

How to sterilize a jar?

Preheat the oven to 325ºF/160ºC. Wash the jar/s in hot soapy water, rinsing well. Then place them, with no rubber, plastic, or otherwise non-heatproof elements, onto a clean oven tray and heat for 10-15 minutes, until completely dry.

How to make ahead and store?

Store: store the syrup in an airtight bottle in the refrigerator for 2 weeks (7 days if you left the peach pulp in it). Give it a shake before using it each time. It will thicken as it cools and more so in the fridge, so it may be best to microwave for 20-30 seconds before using it.

Note: if you add any extra ingredients to the syrup, this may affect the shelf life. So monitor for any signs of spoilage (cloudiness or discoloration).

Freeze: transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for 4 months. Due to the high sugar content, it won’t freeze solid, so you can use it shortly after removing it from the freezer.

A bowl with peach syrup and five peaches next to it

How to use peach syrup?

There are plenty of ways to make use of this summery peach syrup recipe:

  • Use it to make peach lemonade.
  • Use this peach syrup for tea (peach iced tea or peach boba tea).
  • Add a drizzle to green tea.
  • Top up with water or soda.
  • Add to cocktails (like a margarita, Bellini, or gin and tonic) and mocktails.
  • Mix into a milkshake.
  • Mixed into homemade kombucha.
  • Drizzle over waffles, French toast, and pancakes.
  • Drizzle over yogurt bowls with fruit.
  • Enjoy with oatmeal and overnight oats.
  • Drizzle over vanilla ice cream.
  • Drizzle a little over frosted cupcakes and cake.
  • Add extra peach flavor to The Best Peach Crumble.
Comparing different ways to make peach syrup
Comparing clear and darker peach syrup

FAQs

Can I use frozen peaches?

Yes, but allow them to fully thaw in the fridge overnight first.

Do I have to peel the peaches?

No, it’s best if you don’t as the color from the peel helps make this syrup a wonderful pink-orange color.

How to use the leftover peaches?

There are plenty of ways to use the leftover peaches, so definitely don’t discard them. Options include:
– Add it to smoothies.
– Mix into muffins or quick bread recipes.
– Turn into peach leather.
– Spoon over ice cream, oatmeal, or yogurt.
– Use as a pancake, waffle, or French toast topper.
– Spread it over toast with a dollop of yogurt.
– Use it in a simple fruit crumble or crisp.

Can you water bath can peach syrup?

Yes, canning peach syrup is simple when following the USDA guidelines. Once canned, you can store it in your pantry for up to a year!

How to thicken the syrup?

If you want to thicken the syrup WITHOUT added sugar, then cornstarch will work. I’ll usually do this when I want to use the peach syrup for pancakes and other desserts.
Create a cornstarch slurry by combining the starch (start with one teaspoon) with a small amount of water and mixing until it’s lump-free. Then whisk that into the syrup and allow it to simmer until it thickens. The starch is heat-activated, so increase the heat if it still hasn’t thickened after several minutes.

A spoonful of peach syrup over a small bowl and three peaches next to it

Recipe tips and notes

  • Adjust the sugar ratio: a simple syrup traditionally uses a 1:1 ratio of sugar to water. Meanwhile, a rich syrup uses a 2:1 ratio. You can adjust the recipe to your preference. Note that the latter will increase shelf life due to the additional sugar (around 1 month in the fridge).
  • Adjust the peach ratio: feel free to add even more peaches to the recipe for a more robust flavor.
  • Adjust the texture: you can prepare this peach syrup recipe in two ways. The first is as a simple syrup, and the second is textured, with mashed peaches that could optionally be left or blended into a thicker, more textured syrup/sauce.
  • Results will vary: depending on the variety of peach, fresh or frozen, etc., the syrup may vary in consistency, color, taste, and transparency.
  • Gently simmer: if you use too high heat, you risk caramelizing the sugar, which isn’t the goal here.
  • Don’t skip the cooling stage: the peach simple syrup is scalding hot before you allow it to cool, so attempting to strain it immediately could lead to burns. The extra infusion time helps with flavor, too.

More syrup recipes

If you try this method on how to make peach syrup, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

How to Make Peach Simple Syrup

4.84 from 24 votes
By: Samira
How to make peach syrup – a summery peach simple syrup recipe with just 2 base ingredients and several flavor variations, perfect for peach iced tea, lemonade, cocktails, and drizzling over pancakes, waffles, and ice cream!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16

Ingredients 
 

  • 1.16 lb peaches fresh or frozen (and thawed); (3 large peache/2 cups chopped)
  • 2 cup water
  • 1/2 cup sugar regular, raw cane sugar, brown sugar, honey, etc.

Check the blog post for optional add-ins and recipe variations!

Instructions 

  • Wash the peaches well. Then slice them into quarters (or even smaller chunks), removing the pits.
  • Transfer the fruit, sugar, and water to a large, heavy-bottomed pan or skillet and heat over medium heat, bringing to a boil, stirring often until the sugar dissolves.
  • For a clear peach simple syrup: leave the peaches to simmer for between 10-15 minutes, only gently stirring occasionally, until they begin to break down, and the mixture has reduced and thickened.
    For a lighter/thicker version: follow the step above but also use a potato masher to mash the fruit while it simmers.
  • When the peach simple syrup is ready, allow it to cool for 20-30 minutes (it will thicken as it cools). Then, pour it through a fine-mesh strainer to remove the solids. Press down the peach pieces to extract as much syrup as possible.
    If you mashed the peaches while simmering the syrup, you could optionally use an immersion blender to blend it until smooth for a thicker, almost sauce-like peach syrup that isn't strained of the pulp.
  • Pour the cooled syrup into a sterilized bottle or jar and enjoy!

How to Store?

  • Store: store the syrup in an airtight bottle in the refrigerator for 2 weeks (7 days if you left the peach pulp in it). Give it a shake before using it each time. Note that it will thicken as it cools and more so in the fridge, so it may be best to microwave for 20-30 seconds before using it.
    Note that if you add any extra ingredients to the syrup, this may affect the shelf life. So monitor it for any signs of spoilage (cloudiness or discoloration).
    Freeze: transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for 4 months. Due to the high sugar content, it won't freeze solid, so you can use it shortly after removing it from the freezer.

Notes

  • Adjust the sugar ratio: a simple syrup traditionally uses a 1:1 ratio of sugar to water. Meanwhile, a rich syrup uses a 2:1 ratio. You can adjust the recipe to your preference. Note that the latter will increase shelf life due to the additional sugar (around 1 month in the fridge).
  • Adjust the peach ratio: feel free to add even more peaches to the recipe for a more robust flavor.
  • Adjust the texture: you can prepare this peach syrup recipe in two ways. The first is as a simple syrup, and the second is textured, with mashed peaches that could optionally be left or blended into a thicker, more textured syrup/sauce.
  • Results will vary: depending on the variety of peach, fresh or frozen, etc., the syrup may vary in consistency, color, taste, and transparency.
  • Gently simmer: if you use too high heat, you risk caramelizing the sugar, which isn’t the goal here.
  • Don’t skip the cooling stage: the peach simple syrup is scalding hot before you allow it to cool, so attempting to strain it immediately could lead to burns. The extra infusion time helps with flavor, too.
 
Check the blog post for more tips, serving recommendations, and answers to top FAQs!
Course: Dessert, DIYs, Drinks
Cuisine: American, Global
Freezer friendly: 4 Months
Shelf life: 2 Weeks

Nutrition

Serving: 1Tbsp, Calories: 48kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 69mg, Fiber: 1g, Sugar: 11g, Vitamin A: 183IU, Vitamin C: 2mg, Calcium: 3mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.84 from 24 votes (18 ratings without comment)

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Recipe Rating




20 Comments

  1. Edith says:

    3 stars
    This was much too sweet – the sugar completely masked the lovely peach flavor. I added cinnamon, a few cardamom pods and a star anise, and about a tsp of lemon juice. That reduced the sweetness but the peach flavor was still obliterated.

    1. Support @ Alphafoodie says:

      Hi Edith,
      I’m sorry to hear the syrup was too sweet for you. Indeed, results can vary depending on the variety of peaches and how sweet they are to begin with.

  2. Sabrina Hunter says:

    Hi! What would be a good ratio when adding this to a gallon of tea?

    1. Support @ Alphafoodie says:

      Hi Sabrina,
      The amount you use depends on how sweet you’d like the tea. For a gallon of tea, add about 1 cup of the syrup for traditionally sweetened tea. I recommend adding less, maybe 1/2-3/4 cup at first, and tasting. Then, you can add more as needed. I hope this helps.

  3. Suzannah says:

    5 stars
    Delicious! I used jarred peaches from Costco, and a little cinnamon with a dash of nutmeg, this is a great recipe!!

    1. Support @ Alphafoodie says:

      Thanks for your comment, Suzannah. Glad you liked the recipe 🙂

  4. Kyri says:

    4 stars
    I made this recipe and added a little bit more sugar to it because the peaches weren’t as sweet, and it didn’t really make a “syrup”. Like it wasn’t very thick at all, it was more runny like water but it does taste good! Also, I kept the reduced peaches and put them into a container for later- it makes a delicious dessert! Pop it in the microwave for a minute and pair it with some vanilla ice cream and a bunch of cinnamon!! It’s so good!

    1. Support @ Alphafoodie says:

      Thank you for your comment, Kyri. You can simmer the syrup for longer so it reduces and becomes more “syrupy”.

  5. Michelle says:

    Can I use this syrup for sno cones?

    1. Support @ Alphafoodie says:

      Hi Michelle,
      Yes, you can use this (or any of the other flavored sugar syrups here on the blog) for snow cones. While you are making the syrup, you can decide how thick you like it – keep on simmering longer for thicker, or less time for more liquidy syrup.

  6. Gwen says:

    5 stars
    Hi Samira! I scoured your site but couldn’t find the brand or details of the white measuring cup set highlighted in the ingredients photo of this peach syrup recipe. Would you share? Are they practical and functional as well as beautiful?

    1. Support @ Alphafoodie says:

      Hi Gwen,
      I bought these so long ago, I don’t remember where 🙂 If you search for “porcelain measuring cups”, the same or similar will pop up 🙂

  7. Rachel says:

    5 stars
    The ratio says 1/2 sugar and 2 cups water…is this correct?

    1. Support @ Alphafoodie says:

      Hi Rachel,
      Yes, for the peach syrup, it’s 1/2 cup sugar + 2 cups water and then the peaches. You can adjust it if your peaches are very sweet or not sweet at all and add/remove some of the sugar if wanted. I hope this helps.

      1. Jean says:

        I followed recipe as well and did not get “syrup”. Can I set it to boil and reduce it to get a more concentrated peach flavor?

      2. Support @ Alphafoodie says:

        Hi Jean,
        I would suggest not boiling the syrup as you risk caramelizing it. Perhaps you can gently simmer the syrup a bit longer to reduce & thicken it. I hope this helps.

      3. Kim says:

        Can you can this syrup ?

      4. Support @ Alphafoodie says:

        Hi Kim,
        While it is possible, this recipe wasn’t created with canning in mind. If you’d like to can the syrup, I recommend referring to the USDA guidelines and other official sources for more guidance (how long to water bath can for your altitude, etc).

      5. Jeremy says:

        4 stars
        The prep instructions and write-up are great. However, the recipe simply calls for too much water, based on trying the recipe and comparing it to other ones online. You’ll probably need to cut the water in half at a minimum, and it still may take some reducing. I picked 25 lbs of peaches yesterday and used the ripest, sweetest, probably will go bad tomorrow-est ones for this recipe, so sweetness likely wasn’t the issue.

      6. Support @ Alphafoodie says:

        Hi Jeremy,
        Thank you for your comment. If you used the ripest and most juicy peaches, then yes, probably you don’t need to add too much water. Or it will take a few minutes longer to reduce the syrup.