In a small saucepan, combine sugar and water. Heat over medium heat until sugar dissolves completely, then remove from heat to create a simple syrup.

Place the chopped peaches in a blender or food processor. Add the cooled simple syrup, fresh lemon juice, and a pinch of salt. Blend until completely smooth.

Refrigerate the peach puree until thoroughly chilled, about 1 hour.

If using an ice cream maker, pour the chilled puree into the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the soft sorbet into a freezer-safe container. Cover and freeze for at least 4 hours or until firm.

If you don’t have an ice cream maker, pour the chilled puree into a shallow dish. Freeze for 1 hour, then stir vigorously with a fork to break up ice crystals. Repeat stirring every 30 minutes until the sorbet is evenly frozen and smooth, about 4 hours total.

When ready to serve, scoop sorbet into chilled bowls or glasses and let sit at room temperature for a minute or two if it’s too firm.