750 grams (1.5 lb) of peaches. Select the crunchy ones and avoid the soft peaches
379 grams (1 and 2/3 cups) of rock sugar. You can also use granulated sugar
4 grams (½ tablespoon) of Vân Vân Delta Lemongrass
Pinch of salt
Lime juice
Water and ice

• Soak Vân Vân lemongrass in equal part water for 1-2 minutes then drain
• Fill a pot of cold water, add some salt and lime juice. Cut the peaches in half or quarter, remove the seed, and add to the pot of water to avoid browning.
• Use a small knife to peel the peaches then drain the peach pieces
• Optional step: Add peach peels to a small pot, add enough water to cover the peels and bring to a boil. Then remove and discard the peels. This will give the liquid a natural pink hue.
• Add sugar to the pot and cook on medium low heat until all sugar dissolves. Add lemongrass and a pinch of lime juice.
• Add the peach slices to the pot, cook between 7 to 10 minutes or until the peaches become slightly translucent. In the mean time, prepare an ice bath in a mixing bowl
• Remove peach slices from the pot and immediately add to the ice bath for about 5 minutes. Drain the peach slices from the ice bath. Move them to a ziplock bag then leave them in the freezer for about an hour. Let the simple syrup cool down in the mean time.
• After an hour, prepare a clean container to transfer the peach slices over. Make sure the syrup has cooled completely adding to the container. Let the peach lemongrass sit at room temperature for two hours before moving it to the refrigerator.
• Storage tip: This syrup will last up to 10 days in the refrigerator.