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Peach syrup perfectly repeats the taste of sweet and fragrant fruits, and can give unique peach shades all year round to both confectionery and soft drinks, and alcoholic cocktails.
Try adding a little syrup to a champagne or martini and you’ll be enchanted by the new range of flavors and aromas.
They also make peach: wine, liqueurs, liqueurs and tinctures, schnapps
Classic peach syrup recipe
Ingredients
Peaches – 1 kg
Water – 1 L
Sugars – 800 g
Method of preparation
Remove pits from peaches and cut into pieces.
In a separate bowl, prepare sugar syrup from water and sugar. Boil for 10 minutes and immerse the peaches, turn off and soak for 12 hours.
Then take out the peaches, boil the syrup and again immerse the peaches and turn it off, repeat the procedure 4 times, then boil just the syrup 5 times and pour it into sterile jars.
Pieces of peaches are removed from the finished syrup and the mass is filtered through gauze folded in 4-5 layers or a sieve. Before packaging in sterile bottles, the syrup is kept on fire for another 5 minutes.
Pieces of fruit left after making the syrup can decorate any confectionery or sweet dessert dishes.
A simple and quick version of peach syrup
Ingredients
Peaches – 1 kg
Water – 500 ml
Sugars – 500 g
For sugar syrup: 500 g sugar and 500 ml water
Method of preparation
Peaches, along with the skin, are crushed using a combine or passed through a meat grinder.
Then the puree is covered with sugar, mixed and allowed to stand warm for 2-3 hours. During this time, the fruit will release juice.
After that, add water to make it easier to strain the mass through a fine sieve or cheesecloth.
The resulting thick juice is added to sugar syrup (500 g of sugar and 500 ml of water).
Peach syrup is boiled for another 20 minutes and poured into jars. Ready!
Recipe for peach syrup with almond notes
Ingredients
Peaches – 1 kg
Water – 800 ml
Sugars – 700 g
Method of preparation
Fruits are washed and pitted. The pulp is crushed in any way.
The bones that were extracted from the fruit are cleaned, and the soft core is finely crushed with a knife or hammer.
The crushed kernels are added to the peaches, then all the ingredients are covered with sugar and let them brew for 3-4 hours.
After infusion, water is added to the fragrant sweet mass, everything is thoroughly mixed and allowed to stand for another 40-50 minutes.
To get peach syrup, the mass is passed through a fine sieve covered with flannel or several layers of gauze.
The purified liquid is put on fire and boiled for 20 minutes until thickened.
Hot syrup, straight from the stove, is bottled or canned. The container for twisting blanks must be dry and sterile.
Relevance: 13.08.2019
Tags: Syrup Recipes