Rinse peaches and peel.
Place peel in a large pitcher or bowl.
Halve peaches, remove pits and add pits to the pitcher.
Reserve remainder of peaches for another use.
Rinse ginger, peel and add peel to the pitcher.
Reserve remainder of ginger for another use.
Rinse cilantro sprigs, remove leaves and reserve for another use.
Break sprigs in half and add to the pitcher.
Pour in 2 quarts water and stir.
Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor.
Water keeps for up to 3 days or as long as peaches appear fresh (peach-infused water will change color as it sits). Add more water to continue infusing if you’d like. Strain water if desired before serving.
Note: This recipe explains how to get the "scraps" from peaches, ginger and cilantro, though in reality, we know you’ll be doing the reverse: saving the trimmings when you prepare produce for summer salads and desserts.