Ingredients
- 67/100 cup granulated sugar
- 1 cup fresh ginger
- 4 pound ripe white peaches
- 1/4 cup lemon juice
- 1/4 cup vanilla ice cream
Preparation
Baking Directions:
Fill a bowl halfway with ice water.
In a small saucepan, over medium heat, dissolve the sugar in 2 cups of water.
Add the ginger, bring to a boil, and cook for 8 to 10 minutes.
Remove and discard the ginger.
Add half the peaches and cook for 2 minutes.
Transfer to the ice water for 1 minute and slip off the skins; set aside.
Repeat with the remaining peaches.
Pour the syrup into a bowl to cool (you should have about 1-1/2 cups).
Place the peaches and lemon juice in a bowl and, using your hands, crush the fruit.
Spoon the pulp into a strainer placed over a bowl, then press it with the back of a spoon to extract the juice (you should have at least 4 cups).
Stir in the syrup and refrigerate for at least 1 hour.
Divide the mixture among 4 glasses and top each with a scoop of the ice cream.
Tips:
If you have leftover peach juice from the floats, add it to sparkling water or wine to make a spritzer.