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8 months ago
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Orgo-Life the new way to the future Advertising by AdpathwayPeach syrup is fragrant, fruity, and perfect for adding a burst of summer sweetness to just about anything.
It should come as no surprise to anyone when I tell you that I love peaches. For me, peaches and watermelon are two of the best things in summer. When peaches are at their best, juicy, super fragrant, and so sweet you just can’t stop eating them, you’re likely to find me standing over the sink taking a bite out of one with juices running down my arm. I can never resist them.
After I finished making the 6th or 8th or maybe it was the 10th batch of peach jam, I decided to use the last of my peaches to make a simple peach syrup. I had visions of a peach whiskey smash or maybe a fresh peach martini in mind.
Peach Syrup
If you’ve never made a fruit syrup before, don’t worry, it’s beyond easy. All you need are peaches, sugar, and water. That’s it.
Peach simple syrup is perfect for mixing into iced tea, lemonade, cocktails, or even sparkling water. You can reduce the syrup a little further and drizzle it over pancakes or waffles, try stirring it into yogurt, or use it to sweeten a bowl of oatmeal.
Want to know the best part about making peach syrup? This recipe works with fresh peaches when they’re in season, but frozen peaches work beautifully too. So even in the middle of winter, you can still make this syrup and enjoy a little taste of summer whenever you like.
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Servings: 12 (2T servings) or about 1½ cups
- ▢ 2 cups sliced peaches about 2 medium-size peaches worth
- ▢ 1 cup water
- ▢ 1 cup sugar
Combine the peaches, water, and sugar in a medium-size saucepan. Bring to a boil and then reduce the heat to a simmer.
Stir to melt the sugar and let simmer about 10-15 minutes, until the peaches have softened and the mixture begins to thicken.
Place a fine mesh strainer over a bowl and pour the peach mixture through it, gently pressing on the peaches to extract as much liquid as possible.
Discard the peach remains and cool the syrup before transferring the syrup to an airtight container or jar. Store in the refrigerator until ready to use.
Calories: 75kcal · Carbohydrates: 19g · Protein: 0.2g · Fat: 0.1g · Saturated Fat: 0.01g · Polyunsaturated Fat: 0.02g · Monounsaturated Fat: 0.02g · Sodium: 4mg · Potassium: 32mg · Fiber: 0.4g · Sugar: 19g · Vitamin A: 84IU · Vitamin C: 1mg · Calcium: 2mg · Iron: 0.1mg
Filed under: Condiments, Drinks, Fruits, Recipes
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Mary Younkin
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
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