WHITE PEACH FLOATS

2/3 cup granulated sugar
1 (2-inch) piece fresh ginger, roughly chopped
4 pounds ripe white peaches, roughly chopped
Juice of 1 lemon, about 1/4 cup
4 scoops vanilla ice cream

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 minutes 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.

TO SERVE:
Divide the mixture among 4 glasses and top each with a scoop of the ice cream.

If you have leftover peach juice from the floats, add it to sparkling water or wine to make a spritzer.

Source: Real Simple magazine