Blend the peeled peaches, granulated white cane sugar, cold water, and lemon juice in a blender until smooth.

Pour the mixture into a metal loaf pan or a freezer-safe container, covering it tightly if no lid is available.

Place in the freezer for a minimum of 4 hours, checking occasionally to ensure even freezing.

Let the sorbet sit at room temperature for about 5 minutes before serving to make it easier to scoop.

Scoop the sorbet into bowls or cones and garnish with fresh mint leaves or peach slices if desired.