Slice each peach into 8, peel each slice.
Place peach slices into the bowl of a food processor, along with sugar. Process until smooth, scraping down the sides as you go.
Once smooth, add lemon juice, to taste.
Freeze 6-7 hours, until firm.
*The total weight of peaches, when sliced and peeled, in this recipe is 800g. The ratio of fruit to sugar needs to be 4:1 for the best sorbet consistency. If 800g of fruit is used, this needs to be divided by 4 for a 4:1 ratio, and so 200g sugar is used. You can adjust the sugar amount up or down, depending on the final weight of the peeled peaches, just keep the ratio close to 4:1.
** Lemon juice really brings out the flavour of the peaches, which is why it is added. However, don’t add it all at once, it needs to be added bit by bit, and the sorbet tasted after each addition. Stop adding before 1 Tbsp if you feel it may become too sour.
A simple, 3 ingredient sorbet recipe that’s perfect for those hot summer days.