Nectarines are one of those summer fruits I can never get enough of—sweet, juicy, and just a little tangy. I’m trying to grow them here in Southern California, but so far I’ve only gotten a few flowers, but no fruit… even on my dwarf nectarine tree.
I’ll keep trying, though, because in my world, nectarines are far superior to peaches (that fuzzy skin freaks me out).
Turning nectarines into a simple syrup is a delicious way to capture that sunny flavor and enjoy it in cocktails, mocktails, or even desserts.
Nectarine syrup adds a bright, fruity layer to everything from iced tea to spritzes, making it a perfect recipe to keep in your fridge during stone fruit season.
I first made nectarine simple syrup when I had a basket of overripe fruit that needed to be used quickly, and it turned out to be one of the most delicious syrups I’ve made this summer.
Whether you stir it into lemonade or pour it over pancakes, it’s like bottling a taste of summer.
Tips for Best Results
Use ripe fruit
The riper the nectarines, the sweeter and more flavorful the syrup will be.
Double strain for clarity
First run it through a fine mesh strainer, then pour it through a cheesecloth for a smooth, jewel-toned syrup.
Boost the flavor
Add a splash of lemon juice or a sprig of thyme while simmering for extra depth.
What to do with Nectarine Syrup
- Stir into iced tea or lemonade for a fruity twist.
- Mix with prosecco or gin for a refreshing cocktail.
- Use as a base for summer mocktails with sparkling water.
- Drizzle over pancakes, waffles, or yogurt.
- Glaze cakes, tarts, or muffins for extra flavor.
How to Make Nectarine Simple Syrup
Ingredients:
- 1 cup fresh nectarines (sliced, pits removed)
- 1 cup water
- ½ cup sugar
Alternate sweetener: You can use honey instead of sugar, but it will impact the taste of the syrup much more than you think. For that pure nectarine taste, stick with sugar.
Instructions:
- In a medium saucepan, combine the nectarines, water, and sugar. Bring to a simmer over medium heat.
- Cook for about 15 minutes, stirring occasionally. Do not let your sauce boil and burn.
- Remove from heat and gently mash the cooked nectarines with a potato masher to release more flavor.
- Let the mixture cool for 20–30 minutes.
- Strain first through a fine mesh strainer, then again through a cheesecloth for a clear syrup.
- Allow to cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 1 week or stick it in the freezer for a few months.
