Homemade peach nectar is so much better than store-bought nectar and ready in less than 5 minutes! You might have to make a double batch, it is that good.
Peach season is short in the summer so I am making as many peach recipes that we can in this small window of time. This summer my kids have been wanting to make my peach crumble. This peach nectar is PERFECT for adding to your peach bellini.
Once you make this recipe you will want to use it to make homemade peach moonshine. But please, just sip on that! If you are making a peach bourbon smash, omit the smashed peach and substitute in a tablespoon of this peach juice.
Why you will love this recipe for homemade peach juice
- Store-bought peach nectars only have to have a small percentage of fruit juice to be classified as fruit nectar.
- This recipe is closer to juice than nectar because the entire peach, minus the pit, is used to make the puree.
- It contains more bulk, flavor and nutrients than you will find in a store-bought peach nectar.
- This recipe contains zero corn syrup and instead uses an all natural honey simple syrup to add extra sweetness and thin out the peach juice.
Ingredients to make peach juice
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Notes on the ingredients
- Peaches - freestone, ripe peaches. Freestone peaches are peaches that the pit is easily removed when sliced open the peach. Ask your grocery or farmer's market which ones are freestone.
- Lemon juice - as always, fresh is best but in this case, I used bottled. Lemon juice it helps keep the juice from oxidizing and turning dark.
- Honey Syrup - equal parts honey and water, brought to a boil and then cooled. (optional)
Instructions
- Wash the peaches, removing any blemishes.
- Slice the peaches from the stem to the blossom end and remove the pit.
- Turn the juicer on low and press the peaches extracting the juice.
- Stir in the lemon juice and the honey syrup (optional).
- Allow the foam to rise to the top and remove, if desired.
- Serve peach nectar in your favorite glass or in cocktail of choice.
Variations - Blender Juicing
I use a Breville juicer when I am making juice. But not everyone has access to a juicer. But you can make this juice recipe in a blender!
- Prepare the peaches by washing, removing the blemishes and pits. Roughly chop them.
- Blend the peaches with the lemon juice in a blender on high speed for several minutes.
- Strain through a fine mesh strainer to remove the excess skins and bits of peach, if desired.
How to store fresh peach juice
Store this juice in a closed container, in the refrigerator for 2-3 days.
If you have extra juice you can pour it into ice cube trays to be used in recipes at another time.
More peach recipes:
- Peach Jam - Watch the video instructions on how to make homemade peach jam and you will have a delicious way to enjoy summer fresh peaches all year long.
- How to freeze peaches - freestone peaches are perfect for eating, canning, and freezing.
- Peach Crisp - super simple, full of juicy peach flavors and topped with an oatmeal streusel topping.
FAQ's and Tips
Peach JUICE is just pureed peaches whereas peach NECTAR has additives such as water, sweeteners and an acid such as lemon juice. This is technically a NECTAR recipe but we use nectar and juice interchangeably in my house from time to time.
Ingredients
- 6 large (6 large) Peaches freestone peaches & washed
- ¼ Teaspoon (¼ Teaspoon) Lemon Juice
- ¼ Cup (59 ⅐ ml) honey syrup
Instructions
- Wash the peaches, removing any blemishes.
- Slice the peaches from stem to blossom end and remove the pit.
- Turn the juicer on low and press the peaches extracting the juice.
- Stir in the lemon juice and the honey syrup (optional). .
- Allow the foam to rise to the top and remove if desired.
- Serve in your favorite glass or in cocktail of choice.
Nutrition
Notes
- Prepare the peaches by washing, removing the blemishes and pits. Roughly chop them.
- Blend the peaches with the lemon juice in a blender on high speed for several minutes.
- Strain through a fine-mesh strainer to remove the excess skins and bits of peach, if desired.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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