Homemade Peach Liqueur

A glass of homemade peach liqueur

The Spruce Eats / Qi Ai

Prep: 20 mins
Cook: 5 mins
Plus at least 1 month: 24 hrs
Total: 24 hrs 25 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
159 Calories
0g Fat
19g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 159
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 1g
Calcium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Summer brings a bounty of juicy peaches, but once you've eaten your fill and exhausted the options for freezing, canning, and turning them into jam and chutney, you may be at a loss of how else to use them. This homemade peach liqueur is a wonderful way to use up this delicious fruit.

Plan in advance of any special occasion as the liqueur needs to age for about a month to develop full flavor. Also, make sure to label the bottle with the contents and the date you made it. The peach liqueur, also called schnapps, retains the best flavor and color for up to a year. After that, you can still safely drink it, but it may begin to lose flavor over time.

This summery liqueur makes a wonderful gift from the kitchen in a dressy bottle with a hand-lettered label.


  • 1 cup sugar
  • 1 cup water
  • 2 pounds peaches (ripe, stemmed, and washed)
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 1/2 cups 100-proof vodka
  • 1 cup brandy
  • 4 drops yellow food coloring

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make peach liqueur

    The Spruce Eats / Qi Ai

  2. In a heavy saucepan, boil the sugar and water over medium-high heat, stirring constantly until the sugar dissolves and the syrup turns clear.

    A sauce pan with a simple syrup simmering

    The Spruce Eats / Qi Ai

  3. Remove the pan from the heat and let the syrup cool to about 110 F, or slightly more than lukewarm.

    A pan of simple syrup on towels

    The Spruce Eats / Qi Ai

  4. While the syrup cools, halve the peaches. Cut into the peaches end to end on both sides, then twist the halves in opposite directions to separate the flesh; remove the pits and set them aside for later use.

    A cutting board with two peaches halves with the pit removed

    The Spruce Eats / Qi Ai

  5. Thinly slice the peaches.

    A bowl of sliced peaches

    The Spruce Eats / Qi Ai

  6. Put the peaches, peach pits, lemon zest, and orange zest in a clean 2-quart glass canning jar.

    A large canning jar filled with sliced peaches, citrus zest, and peach pits

    The Spruce Eats / Qi Ai

  7. Add the cooled sugar syrup, vodka, brandy, and food coloring.

    A large canning jar filled with peaches, peach pits, vodka, and syrup

    The Spruce Eats / Qi Ai

  8. Seal the jar with an airtight lid. Turn the jar top to bottom in one full revolution to gently mix the contents.

    Hands turning a large canning jar filled with peaches and vodka upside down

    The Spruce Eats / Qi Ai

  9. Store the bottle in a cool, dark place for 2 weeks.

    A large canning jar of peach liqueur in a dark setting

    The Spruce Eats / Qi Ai

  10. After 2 weeks, strain out the solids with a fine-mesh sieve.

    A strainer filled with peach slices and pits

    The Spruce Eats / Qi Ai

  11. Pour the peach liqueur into a clean jar, seal it, and let it stand another 2 to 3 weeks in a cool, dark place.

    A jar of peach liqueur in a dark setting

    The Spruce Eats / Qi Ai

  12. Strain the peach liqueur a final time through a double layer of cheesecloth or another kind of filter while transferring it to a decanter or decorative bottle.

    A hand pouring a jar of peach liqueur into a funnel lined with a cheesecloth

    The Spruce Eats / Qi Ai

  13. Serve and enjoy.

    A glass of peach liqueur with ice and a decanter filled with peach liqueur

    The Spruce Eats / Qi Ai


  • Taste your infusion a couple of times as it ages. You may be happy with a more subtle flavor and want to strain it ahead of the recommended 2 weeks. 
  • The brandy adds another layer of flavor, but you can eliminate it and just use an extra cup of vodka if you prefer.
  • Oxidation from the bit of air in the bottle is what causes the liqueur to lose flavor, and you may even see some separation of the ingredients. Once that happens, it's best to discard the remainder and make another batch.

How to Use

This peach liqueur is perfect for fuzzy navels and peach margaritas. You can also add a splash to a gin and tonic, use it to make a Bellini, and give plain ice tea a peachy kick. Or turn the schnapps into a glaze for meat, poultry, or fish.

Recipe Variations

  • Neutral flavored vodka works especially well as the base for an infusion, but feel free to experiment with other spirits, such as gin, rum, or tequila. Generally, the lighter colored, least flavored versions provide the most dependable results.
  • Play with the flavors by adding complementary herbs or spices. Star anise, thyme, jalapeño, and mint all make good choices with peaches.