I recently picked up what feels like an entire bushel-full of peaches for a project and ended up with plenty of leftovers. I’ve already made a large amount of peach juice for the freezer, some peach ice cream, and have been chopping them up and adding them to all sorts of breakfasts and desserts. Next on my list was a big batch of peach iced tea, but I realized I could whip up a massive batch of this versatile peach syrup instead! Now, along with using it for tea, this fragrant, sweet, homemade peach simple syrup is ready to mix into all sorts of drinks and drizzle over oatmeal, pancakes, French toast, and many other dishes. Best of all, this peach syrup recipe requires just 2 ingredients (plus water), and you don’t even need to peel the peaches. Want to enjoy more perfectly peachy treats? You might also enjoy this raspberry-peach and lemon layered tart, grilled peach burrata salad, or a citrus peach smoothie!
The ingredients
Peaches: use ripe, in-season fresh peaches (organic are best). Any color will work, but the final result will vary. Avoid any peaches that are wrinkled or browning. They should be firm with a slight give. Water: I like to use filtered water, but tap water is fine too if you live somewhere where it’s drinkable. Sweetener: you can use regular granulate sugar, raw cane sugar, brown sugar (for a more caramel flavor), or even honey. Just note that the sweetener you use will affect the color of the final peach syrup.
Using sugar-free sweeteners: you can use monk fruit sweetener, erythritol, stevia, etc., though the syrup won’t thicken in the same way. I also recommend adjusting the amount as the sweetness levels vary.
Optional add-ins and variations
This peach syrup recipe is actually highly versatile, with plenty of ways to experiment with adding extra flavor.
Vanilla: add a vanilla pod (sliced in half) to the skillet while the syrup simmers. Almond extract: the flavor of almond really enhances the delicate peach flavor. Cinnamon: a pinch of cinnamon adds a wonderful warmth. Nutmeg: if I add cinnamon, I often love to add a teeny pinch of nutmeg too. Ginger: either add a pinch of ginger powder or some finely chopped ginger. Adjust the amount to taste, but start with just a pinch. Mint: add a small handful of mint leaves to the pan. Add more or less to taste. You could experiment with other herbs too: Rosemary Basil Lemon: add lemon juice or lime juice at the end of the process to add brightness. Coconut water: substitute some or all of the water in the recipe for coconut water. The result is more depth, complexity, and a very subtle coconut flavor. Bourbon: substitute some water for a splash or two of bourbon. Berries: substitute some of the peaches for raspberries or sliced strawberries. Rosewater: the light floral notes really complement the peach. Add just a teaspoon right at the end, then adjust to taste. Lavender: use edible grade lavender and add a small amount to the pot while simmering.
How to make peach syrup
After washing them well, slice the peaches into quarters (or even smaller chunks), removing the pits. Then, 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, remove it from the heat and 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, you could optionally use an immersion blender to blend until smooth for a thicker, almost sauce-like peach syrup that isn’t strained of the pulp. Finally, pour the cooled syrup into a sterilized bottle or jar and enjoy!
How to make ahead and 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. 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. Preheat the oven to 325ºF/160ºC. Wash the jar/s in hot soapy water, rinsing well. Then place them, with no rubber, plastic, or otherwise non-heatproof elements, onto a clean oven tray and heat for 10-15 minutes, until completely dry. Note: if you add any extra ingredients to the syrup, this may affect the shelf life. So monitor 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.
How to use peach syrup?
There are plenty of ways to make use of this summery peach syrup recipe:
Use it to make peach lemonade. Use this peach syrup for tea (peach iced tea or peach boba tea). Add a drizzle to green tea. Top up with water or soda. Add to cocktails (like a margarita, Bellini, or gin and tonic) and mocktails. Mix into a milkshake. Mixed into homemade kombucha. Drizzle over waffles, French toast, and pancakes. Drizzle over yogurt bowls with fruit. Enjoy with oatmeal and overnight oats. Drizzle over vanilla ice cream. Drizzle a little over frosted cupcakes and cake. Add extra peach flavor to The Best Peach Crumble.
Recipe tips and notes
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.
More syrup recipes
How to make simple syrup Candied Orange Slices in Syrup (Caramelized Orange) How to Make Sugar-free Pomegranate Molasses Simple Homemade Strawberry Syrup (3 Ways) Lemon Simple Syrup How To Make Coffee Syrup Blueberry Syrup
If you try this method on how to make peach syrup, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
