Peach Syrup

This Peach Syrup recipe is so easy to make and can be used for so many things including iced drinks, cocktails, desserts, and more! This recipe has only 2 ingredients and makes a concentrated peach syrup with no cooking!

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I love peach season when all of the sudden all the peaches you come across are nice and ripe and full of flavor. I want to put peaches on and in everything I make, including cocktails. To get all of that delicious peach flavor into a drink, you can make this easy Peach Syrup with no cooking!

What is the Cold Method for Making Peach Syrup?

This recipe uses a cold method, also known as maceration, which means the peaches sit in sugar which draws out the moisture creating a thick and delicious syrup. I use this same method when making my Fresh Fruit Shrub.

This will change the flavor and texture of the leftover peaches. Meaning the leftover fruit will be soft and some of the peach flavors moves into the syrup. But, don’t discard the fruit after straining the syrup! You can still use it for a topping or filling.

How to Make the Peach Syrup Recipe

Step One:

Clean the peaches, cut them into quarters, and place them in a large mixing bowl.

Step Two:

Add the sugar to the bowl and gently stir together to coat all of the peach slices. Place the bowl in the fridge for at least 2 hours. The longer it sits, the more juice will release.

Step Three:

Remove the bowl from the fridge and stir the mixture with a spoon. Gently mash the fruit to release even more juice and flavor into the syrup.

Step Four

Strain the solids from the liquid through a fine-mesh strainer. Keep the solids for a topping or filling for later. Place the liquid into a sealable container. It will last in the fridge for up to two weeks.

What to Use Homemade Peach Syrup For

Peach Syrup has so many uses. You can add it to iced tea, lemonade, or sparkling water for a sweet treat. You can also use it to add peach flavor to cocktails like my Peach Whiskey Sour recipe. Pour peach syrup on top of ice cream, oatmeal, or plain yogurt. You can also add it to a smoothie, frosting, or baked goods.

Tips for Making Fresh Peach Simple Syrup

• When making this syrup I allowed it to sit in the fridge for 4 hours which I found to be perfect. I have also allowed my fruit to macerate in the fridge overnight with great results. Just make sure you allow it to sit for at least 2 hours.
• This syrup will be quite thick when finished. If you would like your syrup to be thinner, add some water, a little at a time, until the desired consistency is achieved.
• I only strained my syrup once and there were a few solid pieces that made it through my sieve. If you want a clear, clean liquid, feel free to strain a second time.
• As I mentioned, the solids that are strained from the liquid are still usauble! I blended mine in a smoothie but you could also use it as ice cream or oatmeal topping or anything else you need sweet peaches for.
• Keep this peach syrup in a sealable container for up to 2 weeks in the fridge. You can also freeze in a freezer-safe container for up to 6 months. Make sure you leave room for expansion in your container when freezing.

Other Fresh Fruit Recipes to Check Out

• Pink Grapefruit Dessert Bars
• Strawberry Shrub Vinaigrette Salad Dressing
• Blueberry Puff Pastry Stars
• Huckleberry Cocktail Recipe
• Fresh Cherry Tart Recipe

Peach Syrup

5 from 13 votes

Print Pin Rate

Prep Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 24 servings

Calories: 28kcal

Author: EmilyFabulous

Equipment

• large mixing bowl
• fine mesh sieve
• sealable bottle or container

Ingredients

• 2 cups ripe peaches, quartered about 5-6 large peaches
• ¾ cup sugar

Instructions

• Clean the peaches, cut them into quarters, and place them in a large mixing bowl.
• Add the sugar to the bowl and gently stir together to coat all of the peach slices. Place the bowl in the fridge for at least 2 hours. The longer it sits, the more juice will release.
• Remove the bowl from the fridge and stir the mixture with a spoon. Gently mash the fruit to release even more juice and flavor into the syrup.
• Strain the solids from the liquid through a fine-mesh strainer. Keep the solids for a topping or filling for later. Place the liquid into a sealable container. It will last in the fridge for up to two weeks.

Notes

• When making this syrup I allowed it to sit in the fridge for 4 hours which I found to be perfect. I have also allowed my fruit to macerate in the fridge overnight with great results. Just make sure you allow it to sit for at least 2 hours.
• This syrup will be quite thick when finished. If you would like your syrup to be thinner, add some water, a little at a time, until the desired consistency is achieved.
• I only strained my syrup once and there were a few solid pieces that made it through my sieve. If you want a clear clean liquid, feel free to strain a second time.
• As I mentioned, the solids that are strained from the liquid are still usable! I blended mine in a smoothie but you could also use it as ice cream or oatmeal topping or anything else you need sweet peaches for.
• Keep this peach syrup in a sealable container for up to 2 weeks in the fridge. You can also freeze in a freezer-safe container for up to 6 months. Make sure you leave room for expansion in your container when freezing.

Nutrition

Serving: 1tablespoon | Calories: 28kcal | Carbohydrates: 7.4g | Protein: 0.1g | Potassium: 24mg | Fiber: 0.2g | Sugar: 7.4g

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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