Homemade Peach Liqueur
Homemade Peach Liqueur- Putting Up with ErinHomemade Peach Liqueur- Putting Up with Erin

Peach liqueur… you mean peach schnapps, right? Wrong! I too always thought that the two were one in the same. In fact, the difference is schnapps are fermented and distilled, where liqueurs are simply fruits steeped in an alcohol which has already been fermented and distilled. You mean creme de peche? Correct! I’m VERY proud to say that personally don’t have a high school/college story of an ill-advised peach-schnapps-meets-fuzzy-navel night gone wrong. Last week my bountiful box of peach and nectarines arrived on my doorstep (thanks to Washington State Stone Fruit Growers). As expected, when the box arrived a few of the fruits were bumped and bruised from shipping. Resisting the temptation to immediately devour (think kid with fruit juice all over their face in Georgia) them all, instead I started this beautiful peach liqueur.

Steeped with citrus zest and thyme leaves from my backyard garden, this slightly sweet peach liqueur perfectly highlights the fresh flavors of summer. Plus, no preservatives or artificial colors! …cocktail ideas? How ’bout a Peach Old Fashion!? Boozy and slightly sweet, plus a great way to use some of the homemade cocktail cherries that I made last month. Stay tuned for a couple more stone fruit features coming next week. 🙂

Homemade Peach Liqueur- Putting Up with Erin

Homemade Peach Liqueur

Yield: 4 cups


  • 2 cups vodka
  • 4 large peaches, pit removed, flesh and skin roughly chopped
  • fresh thyme
  • 6 to 8 inches of lemon zest
  • 1-1/2 cups sugar
  • 1-1/2 cups water


  1. Divide vodka, peach, fresh thyme and lemon zest between 2 sealable glass quart jars. Seal and shake. Let mixture steep for 2-3 days at room temperature away from direct sunlight.
  2. Sample before straining to see if the peach flavor is sufficient. If not, let steep for another day.
  3. Strain fruit, then filter mixture through a coffee filter or through two layers of cheesecloth, pressing down to extract liquid.
  4. Heat water and sugar in a pot on medium heat until it boils and forms a syrup, about 5 minutes. Let syrup cool.
  5. Once the syrup is cool, combine it with the peach-zest infusion. Seal in bottle or jar, then shake to mix.
  6. Let rest for a minimum of one day.
  7. Store in the refrigerator for up to two months.


Recipe modified from Serious Eats.

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