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? If you plan to serve it all immediately, you can also add ice directly to the pitcher. I usually recommend adding the ice to individual glasses, though, so the entire batch doesn’t become watered down. How to Make Ahead and Store? Sweet Peach Syrup is a wonderful way to preserve the fresh flavor of summer. This recipe is super easy to prepare, requiring only 3 ingredients to produce a homemade fruit-based simple syrup. The result is delicious and will surely be enjoyed over desserts, breakfast, or stirred into your favorite iced tea. Peaches! I love them, One of the best Summer fruits. There are so many wonderful peach recipes to share. I highly recommend zesting the lemons first, so you can save it for other uses or even use some lemon peel twirls as a garnish for peach drinks and other drinks and desserts.

To avoid too much oxidization, which will brown the peaches, they’ll need to be treated with citric acid or, more readily available, lemon juice and water. 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. How to can peaches – a beginner-friendly step-by-step guide to canning peaches in light syrup (or alternatives) to preserve them all year long! You can make it sugar free, this syrup can be made without sugar. If you want it sweet but without refined sugar, try adding your favorite artificial sweetener, honey, or agave nectar. Then, in a large pitcher, combine the lemon juice, peach mixture (there should be around 1 cup), and 3 cups of water/sparkling water, and stir.

After the syrup sits in the fridge for a day, you may notice that it appears clearer on top and cloudier on the bottom. The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed. Prep! Light syrup: This combines water and sugar. I like to use filtered water, but tap water is fine too if you live somewhere where it’s drinkable. Rosewater: the light floral notes really complement the peach. Add just a teaspoon right at the end, then adjust to taste.

Fresh peaches are a summertime favorite in our house. We love anything peach flavored and fully take advantage of them when they’re in season. Gently simmer: if you use too high heat, you risk caramelizing the sugar, which isn’t the goal here.Berries: substitute some peaches for berries for different flavor combinations like raspberry peach lemonade or strawberry peach lemonade, etc. 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. I love the flavor of fresh peaches, and that’s the flavor I want in my syrup. This cold infusion method keeps that fresh flavor intact.