In a small saucepan, combine the sugar and water.

Heat over medium heat, stirring occasionally until the sugar is completely dissolved.

Remove from heat and let the syrup cool to room temperature.

Pro Tip: Make the syrup ahead of time and chill it in the fridge to speed up the process later.

Start by washing your peaches thoroughly.

To peel easily, score a small "X" at the bottom of each peach and blanch them in boiling water for 30 seconds, then transfer immediately to ice water. The skin should slip off easily.

Slice the peeled peaches, removing the pits.

Add the sliced peaches to your blender or food processor.

Pour in the cooled simple syrup, lemon juice, and a pinch of salt.

Blend until smooth and creamy.

Pro Tip: If you want an ultra-smooth sorbet, strain the puree through a fine mesh sieve to remove any bits of skin or fibrous pulp.

Pour the peach puree mixture into a bowl and cover it with plastic wrap.

Refrigerate for at least 2 hours, or until thoroughly chilled.

Pro Tip: Chilling the base helps the sorbet freeze faster and results in a smoother texture.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).

If you don’t have an ice cream maker, pour the mixture into a shallow freezer-safe container and freeze.

Every 30 minutes, stir vigorously with a fork or spatula to break up ice crystals. Repeat until fully frozen (about 3-4 hours).

Pro Tip: Stirring frequently when freezing without a machine mimics the churning process and keeps the sorbet smooth.

Once the sorbet is firm and scoopable, transfer to serving bowls or cones.

If it’s too hard, let it sit at room temperature for 5-10 minutes to soften slightly before scooping.

Garnish with fresh peach slices or a sprig of mint for an extra touch.