Peach Syrup
Perfect for peach iced tea, lemonade, cocktails, and drizzling over pancakes, waffles, and ice cream!
- 500 grams peaches
- 400 milliliters water
- 150 grams sugar
- 1 lemon
- vanilla sugar
- cinnamon
- nutmeg
Wash the peaches well. Then slice them into quarters (or even smaller chunks), removing the pits.
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, add fresh lemon juice. Let the syrup 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.
Pour the cooled syrup into a sterilized bottle or jar and enjoy!
The syrup can be stored in an airtight bottle in the refrigerator for 2 weeks (7 days if you left the peach pulp in it).