This isn’t a thick, syrup-y syrup for pancakes or ice cream (although you could certainly use more peaches and blend them all up and use them that way.) This is a peach-flavored syrup using real peaches that you can mix into lemonades, sodas, cocktails, mocktails, and teas. Wanna make your own Swig-like drinks at home? Use this where you see peach or mango on the menu.
You’ll need some fresh peaches (about 2-3 large, ripe peaches or 4-5 smaller ones), a cup of cane sugar, and a cup of filtered water if your water straight from the tap has a strong chemical taste.
I really recommend using filtered water and cane sugar (it will specify on the bag); because there are so few ingredients in this recipe, the mildew-y smell/taste that beet sugar often has and the chemicals used in many tap waters will come through in this syrup. Peel and pit your peaches (don’t worry about mangling them…the cooking process will finish mangling them for you).
If you feel confident about peeling your peaches with a knife, congratulations! If you don’t (or if you’re peeling a whole bunch), this tutorial will show you how to easily and effectively get those furry little skins off. Combine peach pieces, sugar,
and water
in a medium saucepan. Bring to a boil over medium heat, mashing the peaches against the side of the pan. Simmer for 5 minutes, then remove from heat and cover for 30 minutes. For clear syrup, pour the mixture through a fine-mesh strainer into a jar or other storage container. If desired, you can add a little of the fruit back into the syrup. For thicker syrup, use a blender or immersion blender to blend the mixture. Use within 1 week; cover tightly in refrigerator.
