Wash, pit, then dice the peaches, with or without skin on. In the bowl of a food processor, combine the peaches, lime juice, sugar, and honey. Puree until very smooth.
Add salt to taste before pouring the mix into the non-reactive container (plastic, glass, or ceramic) that you’ll use to store the sorbet in the freezer. Chill until the liquid is no hotter than 40°F (4°C), 2-3 hours in the freezer or overnight in the fridge.
Churn in an ice-cream maker and place in the freezer for a couple more hours before serving.
If you leave the skin on the peaches, your final product will contain little flecks of skin. They don’t impact taste nor texture but, if you want a fully homogeneous result, be sure to peel yours.
Use the lime juice to balance out the peaches natural sweetness: the sweeter the fruit, the more lime juice.
Suggested pairing: mint tea, bourbon-flavored whipped cream.