Pit and slice the peaches into 1-inch wedges, then arrange them on a parchment-lined baking sheet in a single layer. Freeze for at least 6 hours, or preferably overnight—this ensures the peaches are completely frozen solid, which creates a smoother, creamier sorbet texture when blended. I find that fully frozen fruit blends into a naturally creamy consistency without requiring added ice cream base or stabilizers.

Add the frozen peach wedges, honey, almond milk, vanilla extract, lemon zest, and sea salt to a blender. Blend on high speed for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture reaches a smooth, soft-serve consistency. The honey adds natural sweetness and helps bind the sorbet, while the lemon zest brightens the peach flavor and the salt enhances overall taste perception without adding saltiness.

Transfer the blended sorbet mixture into a freezer-safe container and freeze for at least 4 hours until it reaches a firmer, scoopable consistency. If you prefer a softer texture closer to gelato, freeze for 3 hours; for a harder scoop, extend to 6 hours. I like to give the container a stir every hour or so during the first 3 hours to break up ice crystals and create a smoother final texture, though this step is optional.

Remove the sorbet from the freezer and let it sit at room temperature for 20-30 minutes before scooping if it's very firm, which allows it to soften slightly for easier portioning and better flavor release on the palate. Scoop into chilled bowls or glasses and serve immediately.