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