Prep the peaches. Wash, peel, pit, and roughly chop your peaches. If you’re lazy (no judgment), you can leave the skin on—it blends just fine, but peel-free sorbet will be slightly more rustic.

Sweeten it up. Toss the peach chunks into a blender. Add sugar, lemon juice, and a pinch of salt. Blend until smooth. Taste-test! If it’s not sweet enough, add a little more sugar or a drizzle of honey.

Chill before freezing. For an ultra-smooth sorbet, chill the peach puree in the fridge for 30 minutes. This step is optional but recommended if you want that silky texture.

Freeze it. Pour the peach mixture into a shallow container and freeze for 3–4 hours. Every hour, stir with a fork to break up ice crystals. Trust me, it makes a huge difference.

Serve & scoop. Once frozen but scoopable, grab your spoons! This sorbet is ready to wow friends, family, or just yourself at 2 a.m.