The sugar does the heavy lifting, all you have to do is: chop some peaches, coat them with sugar, let them sit, add a little water, and strain. So easy and so delicious! You can reduce or increase the sugar depending on your preferences and the sweetness of the peaches. I recommend starting with 1/4 cup and tasting as you go.

Mango: aside from berries, peach mango lemonade is a top favorite of mine. I recommend substituting 1/4-1/3 of the peaches for mango as it’s a stronger flavor. Adjust the ratio to your liking, though. And although you do have to wait, you don’t have to sit around and tend to it, like a cooked syrup. Whip up a batch and use it for an iced tea syrup, on pancakes, ice cream, cake, oatmeal.... The possibilities are pretty endless! Jump to:

You can use frozen peaches ( related: How to Freeze Peaches). Let them heat up in the pot with 1 cup water. You’ll need to cook everything a bit longer to reduce the liquid that is produced as they defrost. Label the cans with their use-by date, then transfer them to a cool, dark location like a pantry or kitchen cupboard. Avoid overly warm (above 95ºF/35ºC) or damp locations. They are now shelf-stable; you can store them for 12 months for the best results, up to 18 months. Once ready, remove the lid and let the jars sit in the water off the heat for 5 minutes. Then, carefully remove the jars from the water, using the canning tongs to keep the jars straight.

Store in a jar with a tight fitting lid in the refrigerator. It will keep about 3-4 weeks. Resources to Make Peach Simple Syrup Recipe Another nice thing about this recipe is that it doesn’t require exact measurements. I provide the measurements that work for me below, but you can easily adapt this recipe to use more or less fruit, sugar, or water. Why I don’t cook this syrup Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method. Chopped fresh peaches. Use honey syrup (or maple syrup) instead of sugar for an unrefined option. Use about 1 cup per 4 cups of water for extra-light syrup, 1 ½ cups for a light syrup, or 2 cups for a medium syrup. The fresh peach flavor is concentrated in this sunny-hued syrup, thanks to a low and slow cook with the whole fruit, brightly colored peach skins and all. You may also choose to puree the cooked peaches or save them to enjoy over oatmeal. Why This Recipe WorksFreezing: Peach simple syrup can be frozen into ice cube trays for later use. Thaw in the fridge in a jar or pitcher before stirring and serving. Top tips If you cooked the peaches with the skin on and would like to remove the skin from the final syrup, pour the hot syrup after blending through a fine-mesh strainer placed over a mixing bowl. You may need to use a spatula to push it all through. Fresh peaches are a summertime favorite in our house. We love anything peach flavored and fully take advantage of them when they’re in season. Freestone peaches are best: This will make removing the pit/stone far easier, saving you time and effort.