Let frozen peaches sit at room temperature for 3-4 minutes to soften slightly. This prevents your food processor from working too hard and ensures smoother blending. The fruit should still feel frozen but yield slightly when pressed.

Add frozen peaches, honey, and lemon juice to your food processor. Pulse 8-10 times to break up the large pieces. Scrape down the sides once during this process.

Process continuously for 2-3 minutes until the mixture transforms from chunky to smooth and creamy. The peach sorbet should look like soft-serve ice cream and hold its shape when the processor stops. If it seems too thick, add one tablespoon of water and pulse again.

Check that the finished sorbet is smooth enough to scoop but thick enough to hold its shape. Taste and adjust sweetness - remember that frozen desserts taste less sweet once fully frozen, so err on the slightly sweeter side.

Serve immediately for soft-serve texture, or transfer to a freezer-safe container for firmer scoops later. If freezing, let it soften for 5 minutes before scooping.