Begin by washing the peaches thoroughly under cool running water. Cut the peaches in half and remove the pits, then chop them into small pieces.

Add the sugar, cold water, and lemon juice to the peaches in the blender. Blend on high speed for about 1-2 minutes, until smooth.

Pour the peach mixture into a metal loaf pan or a freezer-safe container. Cover securely with parchment if necessary.

Place the container in the freezer for at least 4 hours or until completely solid.

Let the sorbet sit at room temperature for about 5 minutes before serving to soften it slightly.

Use an ice cream scoop to portion the sorbet into bowls or glasses. Garnish with fresh mint if desired.