Peach syrup: 3 recipes at home

Peach syrup perfectly repeats the taste of sweet and fragrant fruits, and can give unique peach shades to both confectionery and soft drinks, as well as alcoholic cocktails all year round.

Try adding a little syrup to your champagne or martini and you will be enchanted by the new range of flavor and aroma.

Also made from peaches: wine, liqueurs, liqueurs and tinctures, schnapps

The classic peach syrup recipe

Ingredients

1. Peaches - 1 kg

2. Water - 1 liter

3. Sugar - 800 g

The method of preparation

1. Pit the peaches and cut them into slices.

2. Prepare sugar syrup from water and sugar in a separate bowl. Boil for 10 minutes and immerse the peaches, turn off and leave for 12 hours.

3. Then take out the peaches, boil the syrup and dip the peaches again and turn off, repeat the procedure 4 times, then boil the syrup 5 times and pour into sterile jars.

4. Pieces of peaches are extracted from the finished syrup and the mass is filtered through cheesecloth folded in 4 to 5 layers or a sieve. Keep the syrup on the fire for another 5 minutes before packing in sterile bottles.

5. The pieces of fruit left over from the syrup can be used to garnish any confectionery or sweet dessert dishes.

A simple and quick version of peach syrup

Ingredients

1. Peaches - 1 kg

2. Water - 500 ml

3. Sugar - 500 g

4. For the sugar syrup: 500 g of sugar and 500 ml of water

The method of preparation

1. Grind peaches with the peel using a food processor or pass through a meat grinder.

2. Then pour the mashed potatoes with sugar, mix and let stand in the heat for 2 to 3 hours. During this time, the fruit will release juice.

3. After that, add water to make it easier to strain the mass through a fine sieve or cheesecloth.

4. The resulting thick juice is added to sugar syrup (500 g of sugar and 500 ml of water).

5. Boil peach syrup for another 20 minutes and pour into jars. Done!

Peach syrup recipe with almond notes

Ingredients

1. Peaches - 1 kg

2. Water - 800 ml

3. Sugar - 700 g

Method of preparation

1. Wash and pit the fruit. The pulp is crushed in any way.

2. Peel the seeds that have been removed from the fruit, and crush the soft core finely with a knife or hammer.

3. The crushed kernels are added to the peaches, then all the ingredients are covered with sugar and allowed to brew for 3 to 4 hours.

4. After infusion, water is added to the aromatic sweet mass, everything is thoroughly mixed and allowed to stand for another 40-50 minutes.

5. To obtain peach syrup, the mass is passed through a fine sieve covered with flannel or several layers of gauze cloth.

6. Put the purified liquid on fire and boil for 20 minutes until it thickens.

7. Hot syrup, straight from the stove, is poured into bottles or jars. The container for spinning the blanks must be dry and sterile.

Update: 13.08.2019

Category: Syrup recipes