Peach Simple Syrup
To get food essays and new recipes right to your inbox consider subscribing to foodstuff.
Image description: A white bowl with pink syrup (left) and a black container with peach pulp (right)
A printable version of the recipe is available here: Peach Simple Syrup
A recipe from foodstuff
What you’ll need:
Saucepan
Strainer or cheesecloth (you can make do without but either of these will make things easier)
1 cup sugar
I use whatever I have, which is usually granulated sugar or cane sugar
1 cup water
At least 3 extra ripe peaches
There is no rule on the amount of peaches you can use. If you want the syrup super peachy, use more. If you have an ungodly amount of peaches, double the batch. If you have blueberries or strawberries or pears instead of peaches, use those. It’s your call.
Optional: sprinkle of cardamom
Method:
Add the sugar and water to your saucepan and set the mixture at medium heat while you cut your peaches.
Once the peaches are cut and the sugar is dissolved, add your peaches to the saucepan. Sprinkle in cardamom if desired.
Stir occasionally until the peaches are falling apart and the skins begin to peel away from the flesh (approx 5-7 mins).
Separate the peaches by straining the syrup into a bowl, pressing out some of the peach juices as you go for extra peachy flavour
Let cool.
Once cooled, put the syrup into a bottle and the peach pulp into a separate container
Store in the fridge. The syrup will last up to one month in the fridge. The pulp should be consumed within 4 days.
Syrup: lasts up to one month in the fridge
Pulp: Consume within 4 days
Favourite uses:
cocktails/mocktails
ice cream topper
Image description: Vanilla ice cream in a glass bowl topped with saucy peaches and powdered cardamom
