480 grams (1 lb) or 3 peaches (use crunchy ones, avoid soft peaches)
6 grams (1.5 tablespoons) Delta Lemongrass
243 grams (1 ¼ cup) rock sugar or granulated sugar
250 grams (1 cup) water
Pinch of salt and lime juice

• Clean the peaches thoroughly. Fill a pot with cold water, add some salt and lime juice. Cut the peaches in half or quarter, remove the seed, and add them to the pot of water to avoid browning. Peel the peaches with a small knife, then drain the peach pieces.
• Optional step: Add peach peels to a small pot, cover with water, and bring to a boil. Doing this will give the syrup a beautiful natural pink hue.
  
• In a pot, dissolve the sugar in water over medium-low heat.
• Add the lemongrass and a pinch of lime juice (tip: use a tea bag to keep the lemongrass together for easier removal). Add the peach slices to the pot and cook for 7-10 minutes, until the peaches become slightly translucent.
• Prepare an ice bath in a mixing bowl. Remove the peach slices from the pot and immediately add them to the ice bath for about 5 minutes. Drain the peach slices and transfer them to a container. Freeze for about an hour.
• In the meantime, let the syrup cool down completely. Remove the lemongrass or continue steeping for stronger flavor.
• After an hour, transfer the peaches to a clean container. Pour the cooled syrup over.
• Let the mixture sit at room temperature for two hours, then move it to the refrigerator.
• This syrup will last up to 10 days in the refrigerator. Use this as sweetener with seltzer, tea, or cocktails.