If your summer isn’t complete without biting into a juicy peach, then you’re going to love this recipe for peach syrup.
This homemade peach syrup is all-natural and gets 100% of its peach flavor from real peaches. It has just three ingredients: peaches, sugar, and water, and doesn’t require any fancy techniques or tools.
Boil, strain, sweeten, simmer again. That’s really all there is to it.
This recipe yields just under 2 cups of peach syrup, depending on how much juice you extract from the peaches.
Why you’ll love this homemade peach syrup
Real peach flavor – This syrup is made with actual peaches, not extracts or artificial flavoring.
Perfect for drinks – Add it to iced tea, lemonade, sparkling water, or cocktails.
Just three ingredients – No corn syrup, preservatives, or thickeners.
Naturally vibrant – The color is a beautiful pinkish-orange from the peach skins.
Ingredients Needed
- Peaches (fresh or frozen)
- Sugar
- Water (preferably filtered)
Ingredient Tips & Substitutions
Peaches – Ripe, fragrant peaches work best. Leave the skins on for better flavor and a vibrant color. You can use yellow or white peaches, though yellow will give a more vibrant syrup.
Frozen peaches work too! Just thaw them first. The syrup will still taste great, but won’t have the same vibrant color without the skins.
Filtered water – Keeps the flavor clean and fresh. Tap water is fine if it tastes good to you.
I recommend using a Brita water pitcher if you need a method to filter your water.
Sugar – Plain white granulated sugar is ideal for a clean, bright peach flavor. You can use brown sugar if you don’t mind a deeper, caramel-like taste.
How to Make Peach Syrup
Detailed recipe and instructions are in recipe card at bottom of post.
Here’s a step-by-step look at how I make my peach syrup a little differently than most recipes.
- Wash and slice the peaches.
- Simmer peaches in water to extract the juice.
- Strain and press the juice from the peaches.
- Weigh the juice and mix it with an equal weight of sugar.
- Dissolve the sugar in the juice over low heat.
- Strain and cool before storing.
Making the Peach Juice
Start by slicing fresh peaches (no need to peel them). Add them to a saucepan with filtered water. Bring to a boil, then reduce to a simmer and let it gently bubble for about 15 minutes. This softens the fruit and draws out all the flavor and color into the water.
Straining the Peach Juice
Once the peaches have simmered, pour the mixture through a fine mesh strainer set over a bowl. Use the back of a spoon or a spatula to gently press the peaches, getting out as much juice as possible.
The more juice you extract here, the more syrup you’ll have. And don’t worry—if a bit of pulp sneaks through, we’ll strain it again later.
Adding the Sugar
After you’ve strained the juice, weigh the amount of liquid you collected. Then, weigh out an equal amount of sugar. This gives you a true 1:1 syrup ratio, which is ideal for sweetening drinks.
You can also eyeball it: if you don’t have a kitchen scale, start with 1 to 1¼ cups sugar for every cup of juice. It’ll still turn out great.
Why I add the sugar after straining the juice:
- Syrup isn’t an exact science: Measuring the juice after simmering ensures the perfect sweetness.
- It gives you flexibility: You can reduce or increase the sugar depending on how sweet you want it.
- Easier straining: With no sugar in the mix yet, the juice is thinner and easier to press through a strainer.
Pro tip:
If you add sugar with the peaches during the first simmer, it makes the mixture thicker. That makes it harder to strain, and you risk pressing too much pulp into the syrup. Pulp can ferment over time and reduce shelf life. Straining after the sugar dissolves gives a cleaner, longer-lasting syrup.
Once you’ve combined the measured juice and sugar, return the mixture to a clean saucepan and heat gently, stirring until the sugar dissolves.
Want a stronger peach flavor?
You can add a small splash of peach extract after the sugar dissolves. Start with ⅛ to ¼ teaspoon and give it a taste. It boosts the peachiness without overpowering the natural fruit taste.
Cooling the Peach Syrup
After the sugar has fully dissolved, strain the syrup one more time into a sterilized jar. This final strain helps catch any leftover pulp or sugar crystals.
Let the syrup cool to room temperature before sealing and refrigerating.
Bonus:
Simmering the syrup after straining lets you reduce it slightly for a thicker consistency, if desired.
Recipe Notes and Tips
Storage – Keep refrigerated in a sealed jar for up to 2 weeks.
Freezing – You can freeze the syrup in small portions using ice cube trays. Perfect for quick drinks!
Serving ideas – Try it in iced tea, sparkling water, lemonade, cocktails, or even drizzled over pancakes or ice cream.
I especially love adding this to a big glass of iced tea. (Keep an eye out…my recipe for peach iced tea is coming soon!)
More Fruit Syrups to Try
If you like this peach syrup, you’ll love these other fruity syrups and drink ideas:
- Strawberry Syrup – Try it in a Homemade Strawberry Iced Tea
- Raspberry Syrup – Pairs perfectly with Raspberry Iced Tea
- Blueberry Syrup – Makes a delicious Blueberry Matcha Latte
- Cherry Syrup – Add it to an Iced Cherry Chai for a unique twist
All made with real fruit and no artificial flavors.
Peach Simple Syrup
This homemade peach syrup is perfect for drinks like iced tea, lemonade, and sparkling water. It’s made with real peaches and just three simple ingredients. Use it to add sweet, summery flavor to all your favorite beverages.
Ingredients
- 4 peaches, washed and sliced
- 1 cup water, preferably filitered
- 1 1/4 cups sugar (see notes below)
Instructions
- Slice the peaches: Wash the peaches and slice them into wedges. Leave the skin on, but discard the pits.
- Simmer with water: Add the sliced peaches and filtered water to a medium saucepan. Bring to a boil, then reduce to a simmer. Let simmer for 15 minutes, stirring occasionally, until the peaches are soft and fragrant.
- Strain the juice: Pour the mixture through a fine mesh strainer into a heat-safe bowl or measuring cup. Use the back of a spoon or spatula to press on the fruit and extract as much juice as possible. Discard solids.
- Weigh the juice and sugar: Weigh the peach juice and measure out an equal amount of granulated sugar by weight. (If you don’t have a scale, use roughly 1 to 1¼ cups of sugar per cup of juice.)
- Dissolve the sugar: Rinse out the saucepan and return the juice to it along with the sugar. Heat over medium-low, stirring until the sugar fully dissolves, about 1 minute.
- Optional – Add peach extract: For a stronger flavor, stir in ⅛ to ¼ teaspoon of peach extract once the sugar has dissolved.
- Final strain and cool: Strain the syrup one more time into a sterilized glass jar or bottle. Let it cool to room temperature, then seal and refrigerate.
Notes
- Ideally, weigh the juice on a kitchen scale to determine an equal amount of sugar to add to it., This is the best way to make a true 1:1 simple syrup with perfectly balanced sweetness.
- You can add a small splash of peach extract after the sugar dissolves. Start with ⅛ to ¼ teaspoon. It boosts the peachiness without overpowering the natural fruit taste.
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