Prep the peaches. Peel and pit the peaches. If the skins are stubborn, score an X on the bottom, blanch for 30 seconds in boiling water, then slip off the skins. Roughly chop the flesh.

Blend the base. Add peaches, sugar, corn syrup or honey, lemon juice, and a pinch of salt to a blender. Blend until completely smooth, 30–60 seconds. Taste and adjust sweetness and acidity.

Strain (optional). For an ultra-smooth sorbet, pass the puree through a fine-mesh sieve to remove any tiny fibers. This step is optional but makes a noticeable texture difference.

Chill thoroughly. Transfer the mixture to a covered container and refrigerate until very cold, at least 2 hours or up to overnight. A cold base churns faster and freezes smoother.

Churn the sorbet. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 15–25 minutes, until it looks like soft-serve.

Freeze to set. Scrape the sorbet into a shallow, airtight container. Press parchment directly onto the surface to prevent ice crystals. Freeze until firm, 3–4 hours.

Scoop and serve. Let the container sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or cones and enjoy.