Great for craft cocktail making, white sangria, to brush on layered cakes before icing, sauces… whatever you like. Right now I like looking at it, and dipping my finger into the jar and tasting it.
I hope you enjoy!
2 cups granulated sugar
2 cups filtered water
6 fresh peach pits
1 small lemon or 1/2 large lemon cut in half
7 sprigs fresh thyme
1 small pinch sea salt (Sel de Mer)
Place all the ingredients in a saucepan and bring to a boil. Lower the temperature to a soft simmer. Reduce the liquid by half and remove from the heat, let cool. Strain out the solids by Pouring the syrup into a clean glass or ceramic container, over a hand strainer. Or whatever means works for you. Refrigerate until needed… and no idea how long the “shelf life” is. I’ve already used my batch up after a day.