Make the simple syrup by stirring together water and sugar over low heat until the sugar is melted. Then remove and let cool.
Peel peaches by cutting a X at the base of each peach. Dunk it in boiling water for 30 seconds and then transfer all the peaches to an ice bath. The skin will easily peel off each peach.
Chop up the peaches, removing the pits, and place peach flesh in a blender or food processor and process until smooth. Add simple syrup, lemon juice, and salt.
Strain the peach puree through a mesh strainer to remove any chunks (optional, but makes for a really smooth sorbet).
Transfer the puree to an ice cream maker and churn for 20-30 minutes until it reaches soft-serve consistency. Serve imemdiately or transfer to a freezer-safe dish for longer storage.