This simple Peach Syrup recipe uses fresh (or frozen) peaches, water, and sugar to make a delightfully sweet peachy flavor. Use it on desserts like ice cream or cake, or add it to your oats, yogurt, waffles, or any sweet breakfast foods. Perfect as a pancake syrup.
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.
To make that feeling last a bit longer, you can make a simple peach syrup using simple ingredients. Making fruit syrup from scratch is quite easy and takes few simple ingredients.
All you’ll need to do is chop up ripe peaches, then add them to a pot with water and sugar. Simmer the mixture to break down the peaches so they release their flavor, then strain everything to make a delicious peach syrup!
You can use the peach syrup in your favorite baked goods or give your breakfasts a touch of summer. It also tastes great in cocktails!
Why You'll Love This Recipe
- A great way to use in-season peaches.
- It’s made with 3 simple ingredients.
- A budget-friendly way to add fruity flavor to food.
- The peach flavor intensifies and tastes incredible! A bit like fizzy peach candies - remember those?
- A fun flavor of pancake syrup - perfect on a charcuterie-style pancake board!
- There are no harsh ingredients or preservatives.
- It comes together in just 10 minutes.
- A homemade alternative to Monin or Torani peach syrup.
This was inspired by my mango syrup, blueberry syrup, strawberry syrup, and raspberry syrup recipes on this site. Once you start making homemade fruit syrups from scratch and see how easy it is, it quickly becomes an obsession!
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:
Ingredients
- Ripe Peaches - You’ll need peaches that are ripe and sweet to be chopped up for the syrup. Or use frozen, just thaw then use like fresh ones.
- Granulated White Sugar - Adds sweetness to the simple syrup that compliments the sweet flavor in peaches, and makes it thick.
- Water - Helps thin out the syrup making it pourable.
- Vanilla Extract - Adds a hint of vanilla flavor.
See the recipe card for quantities.
Instructions
Wondering how to make homemade peach syrup? Read on!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the peaches: Remove the stone in the center of the peach and chop the flesh into small cubes.
Boil the peach syrup: Add the peaches, water, sugar, and vanilla extract to the pot and bring the liquid to a simmer. Stir occasionally until the peaches break down. This will take about 10 minutes.
Strain and store: Once the peaches have broken down, place a fine-mesh strainer over a bowl and press the syrup out of the peach mixture into the bowl. If there's any foam, scrape it off and discard. Once the syrup is cooled, transfer it to a sanitized jar and store it for 2 weeks in the fridge.
Serving Suggestions
Use this peach simple syrup in cocktails. Make a summer-inspired Cucumber Gin and Tonic by adding a splash of peach syrup.
Enjoy as a fruity pancake syrup. Try it on Almond Milk Pancakes or Blackberry Pancakes.
Use to flavor drinks such as milkshakes, smoothies or iced tea.
Flavor up breakfast - try it on oatmeal, yogurt, waffes, French toast and more.
Add a splash of peachy flavor to desserts. Try it on cheesecake, ice cream, cakes, cupcakes, pies... Try it on some fresh Peach Pie.
Variations
- Peaches pair well with the fresh flavors of mint and basil, so feel free to steep the syrup with them for a bright and fresh flavor.
- Give it a warm layer of flavor by adding a pinch of ground cinnamon or ginger.
- Try using a maple or almond extract instead of vanilla for a unique peach flavor.
- For a deep caramel peach flavor, use dark or light brown sugar instead of white granulated sugar.
Storage
Storing: Leftover peach syrup can be stored in an airtight container in the fridge for up to two weeks. Give it a shake to redistribute the flavors before serving.
Freezing: 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
- You can use frozen peaches for this recipe, just make sure they fully thaw in the fridge overnight to help them break down in the water and sugar properly.
- Hot syrup can cause painful burns, so make sure it is cooled before pouring it into a jar for the fridge.
- It’s a good idea to make sure your jars are completely sanitized before adding to the jar. This will help prevent any bacteria from forming.
- If you have peach particles or pulp in your syrup, feel free to double strain for a clearer syrup.
FAQs
If you’re looking for a thicker consistency, add a dash of cornstarch to the syrup and pour it back into the saucepan to simmer until it becomes a thicker consistency.
Absolutely! White peaches have a very delicate peach flavor and may not be as sweet, so adjust the sugar as necessary.
Peeling the peaches is not necessary as the peaches will be strained after simmering.
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📖 Recipe
Peach Syrup
Equipment
Ingredients
- 2 cups (325g) chopped ripe peaches
- 1 cup (200g) granulated white sugar
- ¾ cup (175ml) water
- 1 teaspoon vanilla extract
Instructions
- Add all ingredients to a pot. Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the peaches break down.
- Place a fine mesh strainer over a bowl or jug and pour in the mixture. Press the peaches into the strainer to extract as much peach syrup as possible.
- Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks
Notes
- You can use frozen peaches for this recipe, just make sure they fully thaw in the fridge overnight to help them break down in the water and sugar properly.
- Hot syrup can cause painful burns, so make sure it is cooled before pouring it into a jar for the fridge.
- It’s a good idea to make sure your jars are completely sanitized before adding to the jar. This will help prevent any bacteria from forming.
- If you have peach particles or pulp in your syrup, feel free to double strain for a clearer syrup.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Pam
Perfect timing because we will only have fresh peaches in our area for 2-3 more weeks.
Gina
This is SO good on a stack of pancakes for weekend breakfasts!
Alejandra
This looks so deliciously tasty! Can’t wait to try it on pancakes!
Andrea
Where has this been all my life?!! Just look at that gorgeous color! What a fabulous way to use fresh peaches.
Beth Sachs
Loving the colour of this syrup. Bet it's great on ice cream!
Marcela
I tried this recipe and it’s very good, but my color doesn’t look anything like this. Can you tell me how you achieved that color?
Kate Hackworthy
Hi Marcela
I don't use food colorings. I use fresh ripe peaches and this color comes from them! Using a darker variety would change the color of the syrup.