Simple and full of the sweet summer flavor of Georgia peaches, this Peach Simple Syrup recipe is decadent and homey all at the same time.
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So, rounding out the Sara’s Tiny Kitchen July Peach Extravaganza is this recipe for Peach Simple Syrup. It’s so delicious and so easy to make, if you find yourself with more peaches than you know what to do with, this is the recipe for you.
Or maybe buy a few extra peaches with the express intent of making this simple syrup – it’s just that good.
What is Simple Syrup: Simple syrup is a liquid sweetener that’s made by dissolving sugar in water. It really is simple. The beauty of simple syrup, and why it’s so popular with the mixed drink crowd is that it dissolves evenly in drinks of any temperature.
Granulated sugar does technically dissolve in cold liquids; but ask any person who’s tried to stir sugar into an iced coffee, and they know the struggle of seeing that sugar sink to the bottom of the cup no matter how much you stir it. Simple syrup takes care of that because it’s already liquid.
The second beautiful thing about simple syrup is that because the recipe is so basic, you can add almost any flavorings to it that you can think of and you’re almost sure to end up with something different and delicious.
This peach simple syrup recipe is no exception.
A basic sugar and water simple syrup can be made in as little as 5 minutes, but this peach variety takes a little bit longer, because you really want to infuse that peach flavor into the mixture. Even still, it only takes about 30 minutes total, and you don’t even have to go through the hassle of blanching and skinning the peaches.
The recipe also makes a fair amount of syrup, so you’ll have plenty to gift to friends if you want!
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How long does the simple syrup last?
Stored covered in the fridge, the syrup is good for up to a month.
Ingredients Needed
- Peaches
- Sugar
- Lemons
To Make Peach Simple Syrup
Start by cutting your peaches into wedges. Add the peaches, lemon juice and boiling water to a medium saucepan. Pour the sugar on top, but do not stir. Bring the mixture to a high simmer (not quite a full boil) Reduce the heat to medium low (you want a very very slow simmer), cover the pan, and let the peaches cook for 30 minutes. Don’t stir during cooking – just let it sit.
After 30 minutes, remove from the heat, and let cool for 5-10 minutes. Strain the syrup through a fine mesh sieve into a glass or plastic jar or bottle. Let the syrup cool completely at room temperature, and then refrigerate.
Once you strain the syrup, you’ll be left with the peaches that were used to infuse the syrup – read on below for some ideas on what to do with those delicious leftovers!
What to do with Peach Simple Syrup:
- Most recipes for simple syrup assume you’ll use them in mixed drinks and cocktails. I’m not much of a drinker, but there are plenty of things you can do with the syrup once it’s made.
- Use it as a mixer for amazing peach iced tea.
- Bake a vanilla or white cake – poke holes in the cake after it’s baked using a kabob stick, and then drizzle the simple syrup over the cake to let it infuse with the peach flavor. Frost with cool whip or whipped cream.
- Drizzle it over a fruit salad.
- Use it in place of honey in a mint vinaigrette dressing.
- Drizzle it over a bowl of oatmeal.
- Top a yogurt bowl with it.
- Add it to a marinade for pork chops.
- Make your own flavored waters.
- Put it in pretty bottles and gift it to friends.
What to Do with the Leftover Peaches
- Use them to top a smoothie bowl.
- Add them to a smoothie directly.
- Make a quick and simple peach jam.
- Topping for ice cream, pancakes, or waffles.
- Eat them with a spoon. (my preferred method)
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Peach Simple Syrup
Ingredients
- 4 medium peaches pitted and cut into wedges.
- ¼ cup fresh lemon juice
- 3 cups granulated sugar
- 1 cup boiling water
Instructions
- Add the peaches, lemon juice, and boiling water to a medium saucepan.
- Top with the sugar, but don't stir it all together.
- Bring to a fast simmer over medium high heat, then lower the temperature to medium low and to maintain a slow simmer.
- Cover the pan and cook for 30 minutes, without stirring.
- Remove the pan from the heat after 30 minutes, and allow to cool for 5-10 minutes.
- Strain the syrup through a fine mesh sieve into a heatproof tupperware container or bowl. Transfer the syrup as needed to a glass or plastic jar.
- Allow to cool completely, and refrigerate.
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