Place the diced peaches into a blender or food processor and blend until smooth.

In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar is fully dissolved, then remove from heat and let it cool completely.

Once the sugar syrup has cooled, add it to the peach puree along with the lemon juice. Blend again until fully combined.

Pour the mixture into an airtight container and freeze for 2-3 hours, stirring every 30 minutes to prevent large ice crystals from forming.

After the initial freezing, transfer the mixture to a blender or food processor once more and blend until smooth for a creamier texture.

Return the sorbet to the container and freeze for an additional 3-4 hours or until firm.

Scoop and serve chilled as a refreshing dessert!