Ingredients
Method
Make the syrup:
- To a small bowl, add the sugar and lemon zest. Using your fingers, massage the sugar and zest together until fragrant and evenly incorporated.
- To a small saucepan over medium low heat, add the diced peaches, sugar and zest mixture, lemon juice, water and vanilla bean paste. Cook over medium low heat and simmer for 15-20 minutes, until the peaches have softened and begin to break down. You'll want to mash them a bit throughout the cooking process using a wooden spoon or similar utensil.
- Strain the cooked syrup to remove the solids, using a spatula or spoon to extract as much liquid as possible. Save the leftover peaches! They're basically like a jam.
- Move the syrup to the refrigerator to cool completely.
Make the soda:
- To an ice-filled glass, add anywhere from 2-4 tablespoons of the peach syrup (depending on your preferred level of sweetness). Top with sparkling water and enjoy!
- To make it a dirty soda, blend up ½ of a peach with about ¼ cup of water, then strain to make peach juice. Add 2 tablespoons of peach syrup to an ice-filled glass, then top with ¼-1/3 cup of peach juice, then top with sparkling water and about a tablespoon of heavy cream or coffee creamer. Stir and enjoy!
Notes
Don't throw out the leftover peaches after straining the syrup. It basically turns into a jam! It's delicious on toast with butter, or mixed into oatmeal or yogurt.
Make it dairy free: Use a nondairy cream substitute of choice. (Just keep in mind that coconut milk may not be the best option as it can curdle when combined with an acid.)
Storage: Kept in a jar or airtight pump-style container, this syrup will last a month or so in the fridge.
Soda ratio: We usually use 2-4 tablespoons of syrup per cup of sparkling water, but you might find you like it stronger or more diluted, depending on your tastes.