Wash the peaches. Either dice or slice them and place them into a medium saucepan.
1 ½ pounds peaches
Add the water and sugar, and bring to a simmer over medium heat.
1 cup water, ½ cup granulated sugar
Cook the peaches and mash with a potato masher for 15 to 20 minutes until the sugar dissolves. Let the water cook out some and allow the peaches to soften to a pulp.
After 15 to 20 minutes, remove from heat and let the peach syrup cool for 25 to 30 minutes. It will thicken as it cools.
Pour the cooled syrup through a strainer, and store in a glass jar until ready to use.
Serve in peach iced tea, over pancakes, or drizzle over ice cream.
Scroll up and see the post for tips, storage options, and FAQs.
Notes
*The color of the syrup differs depending on the ripeness and variety of the peaches used and whether they're peeled or unpeeled.*To make the syrup using frozen peaches, you’ll need a 1 pound bag of frozen peaches slices in place of the fresh peaches. The flavor will differ slightly.*Peeling the peaches is optional. If you decide not to peel the peaches, cutting them into slices works best.*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.