In a medium saucepan, combine the peaches, water, and sugar. Bring to a simmer over medium heat.

Cook for about 15 minutes, stirring occasionally.

Remove from heat and gently mash the peaches with a potato masher to release more flavor.

Let the mixture cool for 20–30 minutes so the fruit flavor fully infuses.

Strain first through a fine mesh strainer, then again through cheesecloth for a clear(er) syrup.

Let cool completely before transferring to an airtight container.

Store in the refrigerator for up to 1 week or freeze in a sterilized glass jar for several months.