Start by gathering your ingredients: ripe peaches, granulated sugar, cold water, and fresh lemon juice. Wash the peaches, slice in half, and remove pits. For smooth texture, peel and chop into smaller pieces.

In a blender, combine chopped peaches, sugar, cold water, and lemon juice. Blend on high for 1-2 minutes until smooth and silky, ensuring no chunks remain.

Pour the smooth mixture into a freezer-safe container, spread evenly for faster freezing, and cover to prevent ice crystals.

Freeze for at least 4 hours. Check after 3 hours; it should be firm and not slushy.

Before serving, let sorbet sit at room temperature for 5 minutes to thaw slightly for easy scooping.