Peach Syrup
A peach syrup recipe made with ripe peaches, sugar and lemon, simmered for 12 minutes and strained. Rosy, fragrant and made for iced tea and sparkling water.
Servings 12 servings
Calories 65kcal
Cost $3
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Glass jar with lid
Ingredients
For the Syrup
- 2 medium ripe peaches about 1 lb, pitted and sliced, skins on
- 1 cup granulated sugar 200 g
- 1 cup water 240 ml
- 1 tsp fresh lemon juice
Instructions
Cook the Peaches
- Wash the peaches, remove the pits and slice them thinly, leaving the skins on.
- Add the peaches, sugar, water and lemon juice to a medium saucepan.
- Heat over medium heat, stirring, until the sugar dissolves and the mixture starts to bubble.
- Reduce the heat and simmer for about 12 minutes, mashing the slices lightly with a spoon.
Strain and Store
- Take the pan off the heat and let it stand for 10 minutes.
- Pour through a fine mesh strainer into a bowl and let it drip without pressing hard.
- Let the syrup cool to room temperature.
- Pour into a clean jar, seal and refrigerate for up to 2 weeks.
Notes
Use ripe, fragrant peaches. Frozen slices work too. Add lemon juice to prevent browning. Freeze extra in ice cube trays for up to 3 months. Discard if sour or fizzy.
Nutrition
Serving: 30ml | Calories: 65kcal | Carbohydrates: 16.4g | Sodium: 1mg | Potassium: 5mg | Sugar: 16.1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg
