peach thyme syrup — Honey Street

just over here daydreaming about peach bellinis, sliced peaches on top of crispy vanilla waffles, a bright lemony mocktail situation, and a kiss of sweet peachness poured over a scoop of ice cream. if you, like me, were pleasantly avalanched with an abundance of summer peaches, all of these dreams are possible.

we’re making peach thyme syrup about it, and we couldn’t be more thrilled. it’s sweet. like, super sweet, so we’re giving it a little depth and woodsiness with sprigs of fresh thyme - having added this to a glass of cava this past weekend i can tell you that it’s absolutely the right call. you’ll have more than your fair share, so i’d start planning a backyard brunch with friends if i were you. chilled glasses, french toast, a cheese spread, as you do.

all you need to do is gather your juiciest peaches, a few cups of sugar, fresh thyme, water, cute jars or jugs, and we’re off to the races. yes to actual, real sugar because this is syrup, folks, and there’s really no shortcut around that. if you want to play around with a sugar substitute, please be my guest but i cannot account for the sub boiling out entirely - re: grainy? probably? we really want this to be silky smooth and just a touch thick - too thick and we’re tiptoeing into molasses territory, and that just does not make for pleasant sipping, you know?

brb while i make myself a stack of mini waffles and drizzle-drown them in peach thyme syrup. catch me here til the fall, friends.

peach thyme syrup
makes: 4c of syrup
prep time: 5 minutes
cook time: 30 minutes

4 ripe peaches, sliced
8 sprigs of fresh thyme
4c sugar
4c water

add all the ingredients into a sauce pan, and bring to a boil. while stirring the mixture, keep at a boil for 5 minutes, then lower the heat and simmer for another 10 minutes.

remove the saucepan from the heat, and let cool and thicken for 10 minutes. strain the mixture through a sieve, and pour the syrup into bottles or jars. store in the refrigerator.