Korean Peach Syrup (Peach Cheong Recipe) for Peach Ade

Name: Korean Peach Syrup (Peach Cheong) & Peach Ade
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Ingredients: 2 peaches (220g / 7.8 oz pitted peach flesh); 176 g white sugar (6.2 oz); 1/2 lemon (for lemon juice)

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Korean peach syrup, called boksunga-cheong, is a no-cook Korean fruit syrup made by summer peaches at home. This maceration process extracts natural fruit juices, creating a sweet syrup with fruit chunks. It serves as the base for Korean café style peach ade.

Top-down view of a home cafe table set with a glass jar of peach cheong and iced peach ade. — Peach cheong recipe to make Korean peach ade

What Is Korean Peach Syrup (Peach Cheong)?

In Korea, people make syrup by preserving seasonal fruits in sugar, and this is the Korean syrup you may already know, called cheong. You may have seen maesil-cheong (Korean green plum syrup) or yuja-cheong served with hot water to make yuzu tea . They are all traditional Korean syrup. These days, Koreans make a wider variety for syrup using seasonal fruits, including Korean strawberry syrup and tomato basil cheong. And this Korean peach syrup is the Korean fruit syrup that my mom and I make every summer.

Unlike Western fruit syrups that require boiling fruit, Korean syrup uses a no-cook maceration method, just like other Korean cheong. This natural process draws out fresh fruit juices as the sugar dissolves naturally. So it stays light not thicky.

Korean peach syrup in a sterilized glass jar next to a tall glass of iced peach ade on a wooden table. — Korean peach ade with peach slices

What Does Korean Peach Ade Taste Like?

In Western cafes, when you order an ade like a peach ade, it is often made without sparkling water. However, in Korea, every ade including lemonade, is made with carbonated sparkling water, giving it a lively, fizzy kick, often accompanied by real fruit pieces.

Furthermore, instead of buying commercial flavored syrups, many Korean cafes craft their own homemade fruit cheong, just like the recipe we are making today. These cafe drinks taste vastly fresher, cleaner, and lighter while highlighting the pure flavor of the fruit. Once you try it, you will immediately taste the huge difference compared to artificial, store-bought syrups.

Essential Ingredients for Korean Fruit Syrup with Peaches

In the traditional method for making cheong (청), the ratio of fruit to sugar is strictly 1:1. However, I add fresh lemon juice to bring out a pleasant acidity and enhance preservation, while reducing the sugar ratio to 0.8. When made using my ratio, I recommend consuming it within 1 to 2 weeks. If you increase the sugar ratio to 1:1, it will last up to 4 weeks in the fridge.

Wash peaches and a lemon for Korean peach syrup — Summer peaches and a lemon for Korean peach syrup

Fresh Peaches (2 small peaches / 220g / 7.8 oz pitted flesh): Choose firm, ripe peaches. White peaches, yellow peaches, or doughnut peaches all work, as long as they are firm to the touch.
Sugar (176g / 6.2 oz): I usually use white sugar to preserve the natural shade of peaches, but my mom often uses brown sugar for a deeper caramel note. Choose whichever sugar suits your taste.
Fresh Lemon Juice (1/2 lemon): While optional, squeezing fresh lemon juice adds a wonderful citric sharpness that cuts through sweetness. It also preserves the natural color and extends shelf life. While store-bought bottled lemon juice works, treat your body to freshly squeezed lemon juice for the best flavor.

Hosting a summer brunch? These sparkling Korean peach drinks are always a huge hit with guests!

How to Make Korean Peach Syrup Step-by-Step

Follow these quick steps to prep your homemade fruit syrup in just 10 minutes:

Step 1: Wash 2 small peaches thoroughly in a large bowl of water mixed with 1 tablespoon of baking soda Rinse well with cold water and dry completely with a clean towel.

Step 2: Slice around the pits, discard the pits, and chop the peach flesh into small cubes (220g / 7.8 oz total flesh).

Cut the peaches in small cubes to make Korean fruit syrup — Cut in small cubes to make the Korean fruit syrup

Step 3: Place the diced peach flesh into a sterilized glass jar. Add 176g / 6.2 oz of granulated sugar and squeeze in the fresh juice from 1/2 lemon to start your Korean peach syrup batch.

Squeeze in fresh lemon juice for peach cheong recipe — Squeeze fresh lemon juice

Step 4: Close the jar securely and shake or stir well until the fruit, sugar, and lemon juice are evenly combined for this easy peach cheong recipe.

Step 5: Leave the jar at room temperature for 1 day to allow the sugar to dissolve into a clear syrup. Move it to the refrigerator and mature your fruit preserve for 2 days before serving.

Pro-Tips for Perfect Peach Cheong Recipe Success

ISterilize Your Storage Glass Jars: Always sterilize your glass jars before adding fruit. Submerge clean glass jars in boiling water for 5 minutes or wash thoroughly with hot soapy water and air-dry completely.

Wash with Baking Soda & Dry the Peach Skin Completely

Do Not Reduce the Sugar Ratio Below 1:0.8: Sugar provides essential osmotic pressure that draws out fruit juice while preserving raw flesh. Reducing sugar too much shortens the shelf life of your peach cheong recipe dramatically.

Enjoy authentic Korean café vibes at home with this icy, fruit-filled peach ade.

How to Serve Korean Peach Syrup like a Korean Cafe

Once your Korean peach syrup has matured in the fridge for 2 days, try these popular Korean home café ideas:

Korean Peach Ade (Boksunga Ade): Add 3 tablespoons of fruit syrup (with plenty of peach chunks) to a tall glass filled with ice. Pour in 1 cup of cold sparkling water and garnish with a fresh peach slice.
Peach Yogurt Bowl: Drizzle 2 tablespoons of sweet syrup over plain Greek yogurt, then top with granola or sliced almonds or any nuts.
Peach Bingsu (Shaved Ice): Layer yogurt-based shaved ice with generous spoons of peach cheong and top with fresh peach slices.

Beautiful natural layers before stirring—sweet fruit syrup at the bottom and bubbly soda on top!

FAQ about Korean Peach Syrup

When stored in a sterilized airtight glass jar at a 1:0.8 fruit-to-sugar ratio, I recommend consuming it within 1 to 2 weeks stored in the refrigerator. If you use a 1:1 fruit-to-sugar ratio, it can last up to 1 month in the fridge.

No. Peach syrup is not meant for long-term fermentation. While some traditional preserves like maesil-cheong (green plum syrup) are fermented long-term to make plum wine or cooking bases, peach syrup is enjoyed fresh.

Of course! I kept the peach skin on when making my peach syrup. Just make sure to soak and wash the peaches thoroughly in water mixed with baking soda before drying and dicing.

Fresh Korean peach cheong recipe — Fresh homemade Korean peach cheong recipe

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By Blonde Kimchi

Korean Peach Syrup (Peach Cheong) & Peach Ade

Korean peach syrup is an easy no-cook Korean fruit syrup made by macerating fresh diced peaches with sugar and lemon juice. This peach cheong recipe creates the ultimate sweet syrup base for homemade Korean café peach ade, yogurt bowls, and shaved ice.

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Course: Drinks

Cuisine: Korean

Keyword: cafe at home, healthy, mom’s recipe, No-Cook, Non-Spicy, summer, Under 10 Minutes, vegan, veggie

Mood: Refreshing

Difficulty: Easy

Prep Time:3

Cook Time:7

Total Time:10

Servings: 15 servings

Calories: 55kcal

Equipment

Ingredients

2 peaches 220g / 7.8 oz pitted peach flesh
176 g white sugar 6.2 oz
1/2 lemon for lemon juice

Instructions

KOREAN PEACH SYRUP

Wash 2 small peaches thoroughly in a bowl of water mixed with 1 tablespoon of baking soda, then dry completely with paper towels.
2 peaches
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Slice around the pits, discard the pits, and cut the peach flesh into small 1/2-inch cubes (220g / 7.8 oz total flesh).
2 peaches
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Place the diced peach flesh into a clean, sterilized glass jar.
Add 176g / 6.2 oz of granulated sugar.
2 peaches, 176 g white sugar
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Squeeze in fresh juice from 1/2 lemon to finish prepping your Korean peach syrup.
1/2 lemon
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Close the jar lid securely and shake well to combine all ingredients evenly for this peach cheong recipe.
Store at room temperature for 1 day until the sugar dissolves into liquid syrup.
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Transfer the jar to the refrigerator and let your fruit syrup mature for 2 days before using.
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KOREAN PEACH ADE

Fill a tall serving glass with 1 cup of ice cubes. Add 3 tablespoons of matured fruit syrup along with generous pieces of fruit flesh. Pour 1 cup (240ml) of cold sparkling water over the ice. Garnish with a fresh peach slice on the rim of the glass and stir well before serving.
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