Step 1

Wash the peaches well. Then slice them into quarters (or even smaller chunks), removing the pits.

Step 2

Transfer the fruit, sugar, and water to a large, heavy-bottomed pan or skillet and heat over medium heat, bringing to a boil, stirring often until the sugar dissolves.

Step 3

For a clear peach simple syrup: leave the peaches to simmer for between 10-15 minutes, only gently stirring occasionally, until they begin to break down, and the mixture has reduced and thickened.For a lighter/thicker version: follow the step above but also use a potato masher to mash the fruit while it simmers.

Step 4

When the peach simple syrup is ready, allow it to cool for 20-30 minutes (it will thicken as it cools). Then, pour it through a fine-mesh strainer to remove the solids. Press down the peach pieces to extract as much syrup as possible.If you mashed the peaches while simmering the syrup, you could optionally use an immersion blender to blend it until smooth for a thicker, almost sauce-like peach syrup that isn't strained of the pulp.

Step 5

Pour the cooled syrup into a sterilized bottle or jar and enjoy!

Step 6

Store: store the syrup in an airtight bottle in the refrigerator for 2 weeks (7 days if you left the peach pulp in it). Give it a shake before using it each time. Note that it will thicken as it cools and more so in the fridge, so it may be best to microwave for 20-30 seconds before using it.Note that if you add any extra ingredients to the syrup, this may affect the shelf life. So monitor it for any signs of spoilage (cloudiness or discoloration).Freeze: transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for 4 months. Due to the high sugar content, it won't freeze solid, so you can use it shortly after removing it from the freezer.