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This recipe came about after making peach purée, peach balsamic glaze, and peach empanadas; I’m looking at a bowl full of peach peels and know I can find a way to put it to use. I’m on a peach kick if you can’t tell, and when I embark on these endeavors of starring a fruit in numerous capacities, my goal is also to end with no-waste.
I need to make simple syrup for peach sangria, and it occurs to me that I can boil the bowl of peach peels to infuse the water I am going to use for simple syrup. Peach Simple Syrup is born, and I am excited to use it in as many ways as possible so nothing goes to waste.
Check out this link to learn a simple way to peel fresh peaches.
iBuen provecho!
Peach Simple Syrup
Equipment
- Fine mesh strainer (can be sustituted with a skimming spoon)
Ingredients
- 1¼ cup filtered water set aside ¼ cup of water
- 4 entire peels from peach
- 1 cup granulated sugar
Instructions
For the peach tea:
- In a small saucepan over medium-high heat, simmer 1 cup water with the peels from 4 peaches; simmering for 5 minutes.
- Using a fine-mesh strainer or a skimming spoon, remove the peach peels from the saucepan.
- Add in 1 cup of granulated sugar and ¼ cup of water and stir until transparent and you can no longer see any sugar crystals.
- Remove from heat and let cool to room temperature before refrigerating.
- The refrigerated syrup is good for 3 days.
Did you make this recipe?
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