The first is as a simple syrup, and the second is textured, with mashed peaches that could optionally be left or blended into a thicker, more textured syrup/sauce. This fun, fruity, and refreshing peach lemonade recipe is perfect for serving to family and friends at home, BBQs, potlucks, and picnics.

To begin preparing the peaches for the sauce, you’ll need to wash off any dirt from the fuzzy skin of the peach. Adjust the flavor to taste: by adjusting the ratio of citrus to syrup, you can decide how sweet or tart you prefer, and which flavors are strongest. You can also refer to the National Center for Home Food Preservation for more information on canning peaches. Using the oleo method as inspiration, I’ve made syrups from all kinds of fruits and even vegetables. Whether you want to experiment with flavors to make a peach green tea lemonade, raspberry peach lemonade, peach mango lemonade, a sugar-free version, etc.Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. The peach pulp itself will still have a strong flavor after simmering and straining, although its consistency will be mushy. You might try honey, or maybe even Swerve, or other 1:1 ratio sweetener if you are trying to avoid sugar. Also, I kept the reduced peaches and put them into a container for later- it makes a delicious dessert!

Spices: vanilla and ginger both pair well with the drink and can be added to the syrup while it infuses. To make a peach slushie: blend the peach syrup and lemon juice with a small amount of water and plenty of ice in a high-speed blender, for an instant slushy. You might also enjoy making honey syrup, hot honey syrup, or another seasonal favorite, lilac syrup! Transfer them to a thick kitchen towel-lined surface (don’t place them straight onto a cold surface, or the jars may smash). Boil the peach syrup: Add the peaches, water, sugar, and vanilla extract to the pot and bring the liquid to a simmer.If you have leftover peaches hanging around, check out our post on preserving peaches to can your own! If you’re dealing with cling peaches, check out this post on How to Cut a Peachto cut around the pit.

For more exact details, top tips, and all other information, please refer to this peach syrup recipe post! But these brands contain traces of artificial flavourings and cost more when you make a large serving. I made this recipe and added a little bit more sugar to it because the peaches weren’t as sweet, and it didn’t really make a “syrup”. As long as you’re washing and cutting peaches, consider preparing eight or twelve instead of only four.

Granulated White Sugar - Adds sweetness to the simple syrup that compliments the sweet flavor in peaches, and makes it thick. Add a bit of this into beverages like our Peach Basil Smash or Peach Bourbon Smash for some great peach flavor!

Once you start making homemade fruit syrups from scratch and see how easy it is, it quickly becomes an obsession! For the best color:use peaches with the reddest skin you can find and leave the skin on while making the syrup. To avoid too much oxidization, which will brown the peaches, they’ll need to be treated with citric acid or, more readily available, lemon juice and water. Once prepared, these jarred peaches will become a refreshing taste of summer during the cold winter months.With just three ingredients plus water, this fresh peach lemonade is an incredibly simple yet surprisingly flavorful thirst-quenching summer drink with a fruity twist. It can be added to cocktails, mocktails, lemonade, Italian sodas, and even put on vanilla ice cream! Switch off the heat and allow the syrup cool and let the peaches sit in the cooled syrup for 1-2 hours. It is a nice all-purpose glaze for cakes, fruitcakes, and for adding moisture and a touch of sweetness.