We made peach butter two weeks ago. When you're finished processing your peaches you have all of this left over juice, which we turned into the most fantastically peachy jelly. The second time we tried this errors were made and the jelly did not set. Now we have many, many jars of fantastically peachy syrup. We made daiquiris with it, but you can only drink so many of those, even when it's 100 degrees out.
Does anyone have any other suggestions for using up the peach syrup?
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)