Using a medium bowl, combine the water, sugar and lemon juice; stir until sugar is completely dissolved. Meanwhile, blend the peaches in a blender or food processor until pureed. (Note: I used an immersion blender – it worked great!)

Press peach puree through a fine mesh strainer to remove any excess pulp.

Stir the peach puree into the sugar syrup until well combined. Cover and refrigerate for at least 4 hours or up to 24 hours.

Pour mixture into ice cream maker and churn according to the manufacturer’s instructions.

Transfer mixture into freezer-safe container and freeze for at least 4 more hours. (Note: If the sorbet is still soft after 4 hours, let it freeze overnight.)

To serve, scoop sorbet into bowls and garnish with fresh peach slices. (Tip: Let sorbet sit at room temperature for 5 minutes to soften before scooping.)