Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

1. If desired, peel the peaches by boiling the them in water for 45 seconds, then placing them in ice water for 1 minute. Then you can pull off the peels with your fingers. Or keep the peels on for the sorbet: it doesn’t affect the flavor or texture; it simply has a speckled look like in the photos above.
2. Place the peaches in a food processor or high-powered blender and puree. Add the sugar, lemon juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
3. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 minutes before scooping.