Mocochinchi with Ginger

Instructions

1. Combine dried peaches and water in a saucepan; bring to a simmer and gently cook 10–15 minutes to extract or soften the ingredient.
2. Strain and press or blend as suitable for the fruit; dissolve sugar while warm, then add lime juice.
3. Rapidly chill the mixture in a shallow container.
4. For this original ginger adaptation, add 8 g fresh ginger, thinly sliced to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Divide ice between two glasses, add the cooled cordial, and serve.