Start by peeling and pitting 4 to 6 ripe peaches, then cut them into small chunks.

In a blender, combine the peach chunks with 2 tablespoons of lemon juice and 1/2 cup of sugar or honey. Blend until smooth and creamy.

Gradually add 1/4 cup of water while blending, checking for a thick but pourable consistency.

Pour the mixture into an airtight container and freeze for at least 4 hours.

Let the sorbet sit at room temperature for 5 to 10 minutes before serving to soften.