I bottled Homemade Peach Syrup and I’m not sorry that my iced tea, cocktails, and ice cream are now dangerously irresistible, so keep scrolling.

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I’m obsessed with this Peach Simple Syrup because it captures summer and won’t shut up about flavor. I drizzle it on iced tea, dump it into cocktails, spoon it over vanilla ice cream and keep sneaking bowls.

I love that it reads like a Peach Syrup Recipe but tastes homemade, actual Homemade Peach Syrup, not that canned fake stuff. Real peaches and granulated sugar make it sing, with a little lemon brightness when I want it.

It’s messy, sticky, and stubbornly simple. I want it in my fridge forever.

And in my glass, right now. Give me more, please, damn.

Ingredients

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Peaches bring juicy, sweet fruitiness and fresh summer aroma, soft and lightly floral.
Sugar adds sticky sweetness that makes the peach taste more like dessert.
Water thins it into a pourable syrup, so it’s light and smooth.
Basically, lemon juice brightens the flavor and keeps it from tasting flat.
Plus a pinch of salt wakes up sweetness and rounds the whole taste.

Ingredient Quantities

About 2 medium ripe peaches, peeled and sliced (roughly 2 cups packed)

1 cup granulated sugar

1 cup water

1 tablespoon fresh lemon juice, optional but brightens the flavor

Pinch of salt, about 1/8 teaspoon

How to Make this

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1. Peel the peaches, slice them roughly and pack about 2 cups into a measuring cup; no need to be perfect, chunks are fine.

2. In a medium saucepan combine 1 cup sugar and 1 cup water, stir to wet the sugar.

3. Add the peaches to the pot, along with a pinch of salt (about 1/8 teaspoon).

4. Bring the mixture to a gentle simmer over medium heat, then lower the heat so it barely bubbles.

5. Let it simmer uncovered for about 10 to 15 minutes, stirring occasionally and mashing some of the peaches with the back of a spoon to release the juices; you want it fragrant and peachy but not burned.

6. Remove from heat and stir in 1 tablespoon fresh lemon juice if using; it brightens the flavor a lot.

7. Let the syrup steep for 10 to 20 minutes off the heat to deepen the peach flavor.

8. Strain the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing on the solids to extract as much syrup as you can.

9. Taste and adjust if needed, a little more lemon for brightness or a pinch more salt to make the sweetness pop.

10. Cool to room temp, then transfer to a clean jar or bottle and refrigerate; it keeps about 2 weeks. Use it in iced tea, cocktails, sodas or over vanilla ice cream.

Equipment Needed

1. Vegetable peeler
2. Paring or chef knife
3. Cutting board
4. 1-cup and 2-cup measuring cups (or a packed 2-cup measuring cup for the peaches)
5. Medium saucepan
6. Wooden spoon or sturdy spatula for stirring and mashing
7. Fine mesh sieve or cheesecloth plus a bowl to catch the syrup
8. Clean jar or bottle for storing the syrup in the fridge

FAQ

Q: How long will this peach simple syrup keep in the fridge? A: It will keep 2 weeks in a sealed jar in the fridge, sometimes a bit longer but check for off smells or cloudiness before using.

Q: Can I use frozen peaches instead of fresh? A: Yes you can, thaw them first and drain any excess juice, the flavor may be a tad less fresh but still great.

Q: How do I make the syrup clearer if it’s cloudy? A: Strain it through a fine mesh sieve or cheesecloth, pressing the fruit to get more liquid, then chill. If tiny bits remain you can filter again or let it settle and pour off the clear top.

Q: Can I use less sugar or a sugar substitute? A: You can reduce sugar a bit but syrup won't be as viscous or shelf stable. For sugar substitutes try a 1:1 liquid sweetener like simple monk fruit syrup but results vary.

Q: How concentrated is the syrup and how do I use it? A: It's medium strength, about 1:1 sugar to water with peach flavor. Use 1-2 tablespoons in cocktails, iced tea or lemonade and adjust to taste.

Q: Can I can or freeze this syrup for longer storage? A: Freezing works well in ice cube trays or jars, lasts several months. Canning is not recommended unless you follow tested canning recipes because of acidity and sugar levels.

Peach Simple Syrup Recipe Substitutions and Variations

Peaches: use nectarines, thawed frozen peaches or chopped apricots if fresh ones aren’t around — they all cook down same way and taste great
Sugar: swap for honey, maple syrup or coconut sugar; reduce heat a bit with honey cause it browns faster
Water: replace with peach juice, light white tea or even a mild white grape juice to boost fruit flavor
Lemon juice: use lime juice, a splash of white wine vinegar or skip it and add a touch more salt to brighten the syrup

Pro Tips

1) Use super ripe peaches if you can, they give way more flavor and need less cooking. If peaches are a little underripe toss them with a tablespoon of sugar and let them sit 15 to 30 minutes first, it helps bring out the juice.

2) Keep the heat low and watch it closely, because sugar burns fast. Stir often and tilt the pan to see the color, once it smells deeply peachy and looks glossy youre there.

3) Don’t throw away the solids after straining. Freeze them in ice cube trays for smoothies or fold them into yogurt or pancakes, they still have tons of flavor. Also if you want a thicker syrup, let some solids stay in and pulse lightly with an immersion blender.

4) Small amounts of extra acid and salt change everything. A splash more lemon or a pinch more salt after straining can make the sweetness sing. For a grown up twist try adding a little vanilla or a few bruised basil leaves while it cools.

Peach Simple Syrup Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I bottled Homemade Peach Syrup and I'm not sorry that my iced tea, cocktails, and ice cream are now dangerously irresistible, so keep scrolling.

Servings

servings

Calories

224

kcal

Equipment: 1. Vegetable peeler
2. Paring or chef knife
3. Cutting board
4. 1-cup and 2-cup measuring cups (or a packed 2-cup measuring cup for the peaches)
5. Medium saucepan
6. Wooden spoon or sturdy spatula for stirring and mashing
7. Fine mesh sieve or cheesecloth plus a bowl to catch the syrup
8. Clean jar or bottle for storing the syrup in the fridge

Ingredients

About 2 medium ripe peaches, peeled and sliced (roughly 2 cups packed)
1 cup granulated sugar
1 cup water
1 tablespoon fresh lemon juice, optional but brightens the flavor
Pinch of salt, about 1/8 teaspoon

Directions

Peel the peaches, slice them roughly and pack about 2 cups into a measuring cup; no need to be perfect, chunks are fine.
In a medium saucepan combine 1 cup sugar and 1 cup water, stir to wet the sugar.
Add the peaches to the pot, along with a pinch of salt (about 1/8 teaspoon).
Bring the mixture to a gentle simmer over medium heat, then lower the heat so it barely bubbles.
Let it simmer uncovered for about 10 to 15 minutes, stirring occasionally and mashing some of the peaches with the back of a spoon to release the juices; you want it fragrant and peachy but not burned.
Remove from heat and stir in 1 tablespoon fresh lemon juice if using; it brightens the flavor a lot.
Let the syrup steep for 10 to 20 minutes off the heat to deepen the peach flavor.
Strain the mixture through a fine mesh sieve or cheesecloth into a bowl, pressing on the solids to extract as much syrup as you can.
Taste and adjust if needed, a little more lemon for brightness or a pinch more salt to make the sweetness pop.
Cool to room temp, then transfer to a clean jar or bottle and refrigerate; it keeps about 2 weeks. Use it in iced tea, cocktails, sodas or over vanilla ice cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.