It can be added to cocktails, mocktails, lemonade, Italian sodas, and even put on vanilla ice cream! For instance, mix this sweetener with gin, bourbon, or tequila if you enjoy classy and timeless beverages. 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. While you are making the syrup, you can decide how thick you like it – keep on simmering longer for thicker, or less time for more liquidy syrup. Remove air bubbles: Air “pockets” can cling to the fruit and side of the jar and lead to bacteria growth and shorter shelf life.

The peaches should then be simmered with sugar and lemon to release their flavors into the water, and will then be strained to remove the large peach chunks from the liquid syrup.For a lighter/thicker version: follow the step above but also use a potato masher to mash the fruit while it simmers.

Due to the high sugar content, it won't freeze solid, so you can use it shortly after removing it from the freezer.Sweetener: you can use regular granulate sugar, raw cane sugar, brown sugar (for a more caramel flavor), or even honey. You could also use a sugar alternative to maintain flavor without the additional benefits of syrup canning.

If you’d like to even out the consistency of the peach pulp before freezing it, spoon the pulp into a blender and puree it to a uniform consistency. Check out more quick and easy simple syrups that you can also make right at home so that you can add tasty flavors into your drinks! One distinct difference from classic oleo is that we will eventually also add water, which thins things just enough to make it easy to add to iced teas, lemonades, mocktails, or cocktails.

Once your simple syrup is finished, pour into a bottle or container over a fine mesh strainer to strain out peaches. Other ingredients can also go well with your sweetener if you want to get creative and add more flavours. Don’t skip the cooling stage: the peach simple syrup is scalding hot before you allow it to cool, so attempting to strain it immediately could lead to burns.