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!
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.
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!