Peel the peaches and chop them in pieces.

In a large saucepan add the water and the maple syrup. Stir. Turn the heat on at medium and let the sugar melt in the water.

When the water starts bubbling, add the peaches and the lemon juice.

Reduce to simmer and cook for 4 minutes, stirring occasionally.

Turn the heat off and transform in a smooth puree using an immersion blender.

Transfer the fruit juice in a mason jar, close with the lid and let it cool down completely before refrigerating. Store in the fridge for 4/5 days.