Ingredients:
Instructions:
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, then set aside. Repeat with the remaining peaches. Pour the syrup into a bowl to cool. Place the peaches and lemon juice in a bowl and crush the fruit with your hands. Spoon the pulp into a strainer placed over a boowl, then press it with the back of a spoon to extract the juice, roughly 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 vanilla ice cream.