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
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.
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.