Peach Simple Syrup

Tips for the Best Results

Don’t crank the heat. Keep it at a steady simmer, not a hard boil. Too high of a heat causes the sugar to caramelize, which turns the syrup amber or brown and changes the flavor. Medium heat is your friend.

Smash those peaches. This is the step that makes the biggest difference in flavor. Use the back of a spoon or a potato masher and really press them down.

Press when straining. When you pour the mixture through your sieve, use the back of a spoon to press the pulp against the mesh. You’ll get noticeably more flavor out of it than if you just let it drip.

Frozen peach brands vary. I’ve made this with several different bags of frozen peaches and they genuinely do not all behave the same. Some produce a vibrant, flavorful syrup and some turn out thinner and more muted. If your first batch seems pale or mild, try a different brand next time.

Want more flavor? Simmer the mixture for the full 15 minutes, then pull it off the heat and let it sit uncovered for another 30 to 45 minutes before straining. The peaches keep infusing as everything cools, and you’ll get a more pronounced peach taste.

Don’t toss the leftover pulp. The strained peach solids are delicious. Spoon them over buttermilk pancakes or blueberry pancakes, stir them into oatmeal, use them as a filling for hand pies, or mix them into yogurt.

Making It with Fresh Peaches

Fresh peaches work great when they’re in season, and the flavor is usually a little more vibrant than frozen. The process is the same, just a bit more prep work on the front end.

Wash the peaches really well, then cut them into quarters or smaller chunks and remove the pits. There’s no peeling needed since you’re straining the syrup at the end, the skins can stay on. You’ll want about 3 cups or 16 ounces worth, then follow the recipe exactly as written.

Flavor Variations

The base recipe is delicious on its own, but it’s also easy to customize:

• Peach vanilla: Add a splash of pure vanilla extract after you remove the pan from heat.
• Peach bourbon: Stir in a small pour of bourbon right before straining. Incredible in cocktails.
• Peach cinnamon: Drop a cinnamon stick into the pan while it simmers, then discard before straining.
• Peach rosemary: Add a fresh sprig of rosemary in the last 5 minutes of simmering for a herby-sweet flavor.

Ways to Use Peach Simple Syrup

This is where the fun starts. I add it to iced tea more than anything else, but the uses go way beyond that:

• Drinks: Stir it into lemonade, sparkling water, or iced tea for easy summer drinks. It’s also lovely in a Malibu sunset cocktail or an old fashioned in place of the simple syrup.
• Coffee: A drizzle adds a summery twist to cold brew or an iced latte. If you like flavored coffee drinks, check out our boozy iced coffee too.
• Desserts: Drizzle it over vanilla ice cream, use it to soak a cake layer, or spoon it over a mixed berry cobbler.
• Pancakes and waffles: It soaks in rather than sitting on top, which I personally like for a lighter option, though keep that in mind if you prefer a thick pooling syrup.

How to Store Peach Simple Syrup

Refrigerator: Store in an airtight jar or container for up to 2 weeks. Shake or stir before using.

Freezer: Pour leftovers into an ice cube tray and once frozen put the cubes into a freezer bag. Freeze for up to 3 months. Pop a cube or two into a drink as needed.

How to Make Peach Simple Syrup

Add the frozen peaches, sugar, water, and lemon juice to a medium saucepan over medium heat.

Stir to combine and bring to a simmer or low rolling boil.

Smash the peaches as they soften to break them apart and release as much flavor as possible.

Cook for 10 to 15 minutes, stirring occasionally.

Remove from heat and pour through a fine mesh sieve into a heat-safe jar or container.

Let cool, then refrigerate until ready to use.