Wash and peel 4-5 ripe peaches, chop them into smaller pieces, and blend until smooth.

Strain the peach puree through a fine mesh sieve or cheesecloth to separate the juice from the solids.

In a medium saucepan, combine 1 cup of water and 1 cup of sugar, heat until it boils, and dissolve the sugar.

Add the strained peach juice to the syrup, cook for another 10-15 minutes until it thickens.

Let the syrup cool to room temperature, then store in a glass container in the refrigerator.

To serve, fill a glass with ice, add 1 part syrup, and 3 parts carbonated water, and stir gently.