Peach Syrup
1½ LB fresh ripe peaches (peeled, pitted, chopped)
2 C water
½ C sugar
Other Ingredients
3 OZ lemon juice
3 C water water
- Combine the chopped peaches, sugar, and 2 C water in a medium saucepan and bring to a boil over medium-high heat, stirring often. Reduce to a simmer for 5-10 minutes.
- Blitz to a pulp using a blender (stick or traditional). Strain through a fine sieve, forcing as much through and eliminating any lager pieces (pulp making it’s way through is expected and desired).
- Combine lemon juice and remaining water with the syrup. Put in the fridge and allow to cool before serving – although at least 24 hours in the fridge will let the peach flavor develop fully.
Optional 1: if using fresh lemons, add the zest to either the syrup or the final mix.
Optional 2: skip adding the remaining water and mix 50/50 with chilled sparkling water as you serve.
Yield: ~1½ QT