Peach Simple Syrup

Sometimes the thing we need to do is slow down.

Not everything needs to be intricate or fancy.

Isn’t that sort of what summer is about?

Really, isn’t a simple life the life that brings us all a breath of relief?

Somewhere along the last few weeks I think I lost sight of that a little.

Three layer cakes and muffins that take three steps of preparation.

I needed to dial it back a notch.

Simultaneously, this peach was headed down the road of never being eaten. It was too soft to be successfully peeled without smooshing the outer meat to mush – supremely ripe, but not over the edge yet.

So he got pureed and took a bath with loads of sugar and some water.

It sounds like a treatment I would like – except for the pureeing part. . . .

And voila. . . . This peach emerged as a whole new food and gained another two weeks of life.

It’s easy to find uses for this simple syrup: toss it with fresh berries for a quick treat, pour a little into iced tea to add sweetness and flavor, drizzle it over a slice of Angel Food cake with ice cream and cut fruit for a light and bright dessert, or shake it into a cocktail for a burst of sunny summery flavor.

I suggest you dial it back too.The season is already slipping away.

And when that last harvest of stone fruits hits the stand, simmer up some syrup, and store yourself an Indian Summer of peaches in your fridge.



Peach Simple Syrup


  • 1 fresh peach, peeled, pitted, and pureed
  • 3/4 cup granulated sugar
  • 1 cup water


Add pureed peach, sugar, and water to a medium saucepan. Bring to a boil, then lower heat and simmer for about 30 minutes. Store in a covered container, in the fridge, for up to two weeks.


Slightly adapted from Better Homes & Gardens August 2010 issue, "50 Ways to Eat a Peach".

9 thoughts on “Peach Simple Syrup

    • I hope so. . . . I wonder how long it could keep in the freezer? Three months, maybe? I don’t know all the food safety details though.

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