Made with ripe summer peaches, you’re going to love this delicious Peach Syrup. This is a delightful homemade treat for pancakes, ice cream, baked goods, drinks, and more.
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This homemade peach sauce is peak summer deliciousness. You only need a few simple ingredients and about 15 minutes to create this fantastic syrup.
This homemade syrup is great for using on homemade peach ice cream, sour cream pancakes, oat milk pancakes, whole wheat pancakes, incorporating into Mojito Mocktails or a Ginger Beer Mocktail, or drizzled over cold start Instant Pot yogurt.
If you have leftover peaches hanging around, check out our post on preserving peaches to can your own!
For this recipe, you can cook the peaches with the skin on if you’d like. If you prefer to peel the peaches, use a paring knife and cut the peach around the middle to separate. Remove the pit. If you’re dealing with cling peaches, check out this post on How to Cut a Peach to cut around the pit.
Add peach halves to a pot of boiling water for about 60 seconds. Once you can see the skin starting to come away from the flesh, it’s time to take them out.
Remove using a slotted spoon and place in an ice bath for 1 minute. Use the slotted spoon to remove the peaches from the ice bath. Grab one of the peaches and gently peel the skin back. You can see this in action with photos and step-by-step instructions on our How to Peel Peaches tutorial.
Canning Peach Syrup
This syrup is safe to can as written on the recipe card. Making any variations to the recipe could impact the safety of the finished product. You can find step-by-step canning instructions in this post on Canning Blackberry Syrup.
Pro Tips/Recipe Notes
- 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.
- 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.
- 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.
- The syrup will keep in the fridge for up to two weeks. You can also freeze it for up to six months in small wide-mouth canning jars or Souper Cubes.
Peach Syrup Recipe
- 3 cups sliced peaches
- 1 cup water
- 1 tsp lemon juice
- 1/3 cup sugar
- Combine 1 cup water and 3 cups of peaches in a heavy-bottomed pot.1 cup water, 3 cups sliced peaches
- Break up the peaches using a pastry cutter, potato masher, or wooden spoon.
- Cook down over medium heat until the peaches are very soft and steaming.
- Blend the peaches with an immersion blender, or in a food processor or blender until smooth.
- Mix sugar and lemon juice into the blended peaches, cook on low, stirring often for 2 minutes.1 tsp lemon juice, 1/3 cup sugar
- If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within two weeks, or freeze for six months.