Peach Syrup
Bar Prep • syrup
Description
A bright, peach-forward simple syrup made from ripe fresh peaches, sugar and water. Use for cocktails, mocktails, iced tea, lemonade, or desserts. Balances fresh fruit flavor with a stable simple syrup base.
History
Fruit-flavored syrups have long been used in bars and home kitchens to add concentrated fruit flavor to drinks. Peach syrup is a summer staple—an easy adaptation of the classic simple syrup technique using fresh seasonal fruit.
Instructions
Step 1.
1) Ingredients: 2 cups peeled, pitted, and chopped ripe peaches (about 2 medium peaches); 1 cup granulated sugar; 1 cup water; 1 tablespoon fresh lemon juice; optional: 1/4 teaspoon citric acid (or 1 tablespoon light neutral spirit like vodka) for stabilization.
Step 2.
2) Prepare fruit: Peel, pit, and chop peaches. Measure so fruit is packed to 2 cups.
Step 3.
3) Make syrup base: In a medium saucepan combine the water and sugar. Heat over medium, stirring until the sugar fully dissolves.
Step 4.
4) Add peaches: Add the chopped peaches to the sugar water. Bring to a gentle simmer, then reduce heat and simmer uncovered for 8–12 minutes, stirring occasionally, until the peaches are very soft and the liquid has taken on peach flavor and color.
Step 5.
5) Concentrate flavor (optional): For a stronger puree-style syrup, briefly mash the peaches with a potato masher or use an immersion blender for 5–10 seconds while still warm. Don’t over-blend—avoid turning into steaming hot puree.
Step 6.
6) Finish: Remove from heat and stir in the lemon juice and citric acid or vodka if using. Let the mixture cool and steep for 15–30 minutes to extract more flavor.
Step 7.
7) Strain: Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl or measuring cup, pressing gently on solids with the back of a spoon to extract liquid. For a clearer syrup, strain twice or through cheesecloth.
Step 8.
8) Bottle: Transfer the strained syrup to a clean, airtight bottle or jar (preferably sterilized). Label with date.
Step 9.
9) Chill and store: Cool to room temperature, then refrigerate. Shake gently before use if separation occurs.
Step 10.
10) Usage: Use 1:1 part syrup to cocktail component measurements as recipe directs (adjust to taste).
Storage
Keep refrigerated in a clean airtight bottle or jar. Best used within 10–14 days. For longer storage, add 1/4–1/2 teaspoon citric acid or 1 tablespoon vodka to help preserve color and freshness, or freeze in ice-cube trays for up to 3 months.