Begin by pitting and slicing the 5 large, ripe peaches into 1-inch wedges.

Arrange these peach slices in a single layer on a parchment-lined baking sheet.

Place the baking sheet in the freezer and allow the peaches to freeze completely, which will take at least 6 hours or preferably overnight.

Once the peaches are frozen, transfer them into a high-powered blender.

Add in honey, unsweetened almond milk, vanilla extract, lemon zest, and a pinch of sea salt.

Blend this mixture on high for about 2-3 minutes.

Once blended until smooth, pour the peach sorbet mixture into a freezer-safe container.

Cover the container with a lid and place it back in the freezer for at least 4 hours to firm up.

When ready to enjoy, remove it from the freezer and let it sit at room temperature for 20-30 minutes.

Serve it immediately in chilled bowls or glasses.