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For the best color: use peaches with the reddest skin you can find and leave the skin on while making the syrup. Results will vary: depending on the variety of peach, fresh or frozen, etc., the syrup may vary in consistency, color, taste, and transparency.
To make that feeling last a bit longer, you can make a simple peach syrup using simple ingredients. Making fruit syrup from scratch is quite easy and takes few simple ingredients. To make a peach slushie:blend the peach syrup and lemon juice with a small amount of water and plenty of ice in a high-speed blender, for an instant slushy. Made this today. It was good, but I made it a little sweeter. I also added a 1/4 teaspoon of salt and a little bit of vanilla.
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Cover the bowl again and let sit for up to another 30 minutes. After 1 hour, the fruit should be very glossy and there should be quite a bit of syrupy liquid in the bowl. Freestone peaches are best: This will make removing the pit/stone far easier, saving you time and effort. Using the oleo method as inspiration, I’ve made syrups from all kinds of fruits and even vegetables.
Let the sauce cool for 15 to 20 minutes. Then, use a fine-mesh strainer to separate existing solids from the liquid. You can also blend the mixture to get a smoother sauce. This peach syrup recipe is actually highly versatile, with plenty of ways to experiment with adding extra flavor. Peaches are believed to be native of China where the legend said the peach was consumed by the immortals, due to the fruit’s mystic virtue of conferring longevity to all who ate it.
More Condiments and Sauces
Orange Syrup– Citrus and sugar work together to deliver a sweet, slightly tart flavor to your drinks! This peach iced tea really is perfect. I hate to compare this tea to Sonic’s, because that would mean I would have to admit I go there. But since the cat is out of the bag, I am fond of Sonic’s unsweetened iced tea with peach and was happy to recreate something so similar at home that was much fresher and made with ingredients I know and trust.
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