MAKE IT: Raw Peach Ginger Syrup

Sweeten up your daily H20 with a dash of this deliciously sweet raw syrup. It’s also perfect over icecream, as a cocktail mixer, or drizzled over your pancakes.



2 c chopped peaches

Juice from 1 lemon

1 tbsp finely chopped ginger root (if you’re not into ginger, try ½ tsp almond extract instead)

1 c honey


Combine your peaches, and ginger in a jar (quart mason jars work very well). Muddle them using a muddler or a wooden spoon. Stir in your lemon juice and your honey. Cover and refrigerate for 24-48 hours, depending on how strong you’d like the syrup to be.

Strain out the solids, squeezing the syrup from the fruit as you go (use the solids in smoothies or pancakes if you don’t want to throw it away).

Store your finished syrup in the refrigerator. It will last about two weeks, and can be frozen if you’d like to preserve it for longer.

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