1 peach, pitted and quartered, or 2/3 cup (95 g) frozen peaches, thawed

1/4 cup (55 g) sugar

1/4 cup (60 ml) water

In a small pot, bring all the ingredients to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a bowl. Let cool, then refrigerate for 1 hour or until completely chilled.

Strain through a fine sieve, but don’t press down to keep the liquid as clear as possible. The peach syrup will keep in an airtight container in the refrigerator for 10 days.

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