Easy Peach Syrup Recipe: Peach Simple Syrup

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Peach syrup is a simple, sweet syrup made by cooking peaches with sugar and water. It has a fruity flavor and adds sweetness and a peachy taste to drinks, desserts, pancakes, and waffles. It is easy to make at home, and the best part is that you can use peaches that are not quite perfect to eat fresh.

You only need three simple ingredients for this easy recipe to make a homemade simple and delicious peach syrup

Use fresh summer peaches that are ripe and in season. Any color of peaches will work, but the end result may vary. Avoid using peaches that are wrinkled or browning. They should be firm but slightly soft when pressed and preferably organic.

Sweetener:

Syrups always need sweeteners. While most recipes use white granulated sugar to retain the bright color of the syrup, don't be discouraged from using healthier alternatives. I usually use honey or fermented honey, but you can also use brown sugar (to add a caramel-like flavor), stevia, or icing sugar. Remember that the choice of sweetener will impact the color of the final peach syrup. In addition, the amount of sweetener differs and depends on the sweetness of your peaches.

It is rich in pectin and helps peach syrup to thicken. Moreover, it helps balance the sweetness, adds brightness, and preserves the syrup.

Wash the peaches thoroughly under lukewarm water. Then slice them into quarters or smaller slices, removing the pits. You don't need to peel the peaches.

Combine the peach pieces, water, and sweetener in a heavy-bottomed saucepan or skillet. The amount of sweetener will differ, so start with a smaller amount and adjust as needed. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking, and simmer until the sugar dissolves, and the peaches begin to break down.

For a clear peach syrup, allow the peaches to heat and simmer for approximately 10-15 minutes. During this time, gently stir the mixture occasionally as the peaches start to break down and the syrup reduces and thickens.

To make the syrup thicker, follow the previous step and use a potato masher or fork to mash the fruit and peach pulp while it simmers. This will help release their juices and enhance their flavor.

Let it simmer until the sugar dissolves, the peaches start to break down, and the liquid has thickened into a syrup-like consistency. Remember, the syrup will thicken further as it cools.

Remove it from the heat and let the syrup cool slightly. Pour the mixture through a fine-mesh strainer to separate the syrup from any remaining peach solids. Use the back of a spoon to press out as much syrup as possible. Pour the cooled syrup into a sterilized bottle. You can store the syrup in an airtight container in the refrigerator for 2 weeks.

Note: If you want to thicken the syrup without any pulp, use an immersion blender to blend the mixture until smooth.

While simmering the peaches, you can use a cinnamon stick or cinnamon powder, a few slices of ginger, vanilla bean, or a sprig of fresh mint or lemon balm to add a unique twist.

For added depth and subtle coconut essence, you can substitute some or all of the water in the recipe with coconut water.

Replace a portion of the water with a splash or two of bourbon. This variation lends a delightful bourbon note to the peach syrup.

For a delightful twist, substitute some peaches with raspberries or sliced strawberries. They add the sweet and tangy flavors.

Add a teaspoon of rosewater right at the end of the syrup-making process. The light floral notes of rosewater beautifully complement the peach flavor.

Enhance the syrup with a subtle floral touch by adding a small amount of lavender to the pot while the syrup simmers. This variation adds a delicate lavender aroma and flavor to the peach syrup.

Add a splash of peach syrup to cold drinks such as iced tea, lemonade or peach water. It's also great in cocktails like this Peach Whisky Smash. You can even mix it into smoothies.

Drizzle peach syrup over ice cream, yogurt, or panna cotta for a fruity and sweet touch. You can also use it as a topping for pancakes, waffles, or French toast.

Incorporate this simple syrup recipe into your baking recipes. It can be used as a glaze for cakes, muffins, or scones. You can also brush it onto fruit tarts or use it as a filling for pastries.

Use the peach syrup in a unique salad dressing by mixing homemade peach syrup with balsamic vinegar, olive oil, and a touch of Dijon mustard.

Peach syrup is perfect to use as a base for marinades or glazes for meats, such as chicken or pork. It can also be used as a sauce for grilled fruits or as a condiment for savory dishes like roasted vegetables.

Drizzle fresh peach syrup over oatmeal or cereal to add natural sweetness and a fruity flavor. It can also be stirred into yogurt or cottage cheese for a tasty breakfast treat.

The final appearance of this homemade syrup can vary from clear to slightly cloudy.

If you choose to include some fruit pieces in the syrup or strain them through a cheesecloth, it will affect the color and cloudiness of the final syrup and slightly alter the intensity of the peach flavor.

Fresh or Frozen peaches are both excellent options; use frozen peaches for this recipe when fresh peaches are not in season. Allow the frozen peaches to thaw completely, slice them, remove the pits, and follow the recipe with fresh ripe peaches.

The peach skin contains additional flavor and nutrients, so leaving it on can enhance the overall taste of the syrup. If you strain the syrup before filling it into the bottles, I recommend not peeling them to get the benefits.

However, if you prefer a smoother and clearer syrup, you may peel the peaches. To peel the peaches, you can blanch them in boiling water for about 30 seconds, then transfer them to an ice bath to cool quickly. The skins can then be easily peeled off.

1. Adjusting sweetness: Traditionally, simple syrup uses a 1:1 ratio of sugar to water, while rich syrup uses a 2:1 ratio. You can adjust the sugar ratio according to your preference. Remember that a higher sugar ratio increases the syrup's shelf life (around 1 month in the refrigerator).
2. Simmering time: The suggested simmering time of 10-15 minutes is a general guideline. The goal is to soften the peaches and reduce the liquid to a syrup-like consistency. Adjust the simmering time as needed, considering that longer simmering may intensify the flavor and thicken the syrup further.
3. Texture and clarity: Depending on the recipe and whether you strain the syrup, it may have some texture or fruit particles that add a slightly cloudy appearance. If you prefer a more transparent syrup, strain it through a fine-mesh strainer or cheesecloth to remove any solids.
4. Gentle Simmering: To avoid caramelizing the sugar, simmer the syrup gently.
5. Cooling Stage: Allowing the peach syrup to cool before straining is crucial for further flavor infusion.