2 oz. fresh ginger root, peeled and sliced into thick coins
½ c. water
⅓ c. sugar
2 ripe peaches, pitted and cut into chunks
Combine ginger, water, and sugar in small saucepan over medium heat. Bring to a simmer and then reduce heat to low. Allow syrup to simmer for 10 minutes, stirring occasionally. Remove from heat and cool.
Strain syrup through sieve into blender; discard ginger (or use it elsewhere). Add peaches to blender and blend until smooth. Pour mixture into popsicle molds and freeze until solid.