Select ripe, fragrant peaches that yield slightly to gentle pressure. Bring a large pot of water to boil and prepare an ice bath. Score an "X" at the bottom of each peach, then blanch them in boiling water for 30-45 seconds. Transfer immediately to the ice bath. The skins should now peel away easily. Remove pits and slice peaches.
Place peeled and sliced peaches in a blender or food processor along with sugar, lemon juice, honey, and salt. Blend until completely smooth, about 1-2 minutes. If you're using the optional alcohol, add it now and pulse to combine.
For extra smoothness, strain the mixture through a fine-mesh sieve to remove any fibrous bits (optional).
Pour the mixture into a shallow, freezer-safe container. Cover with a lid or plastic wrap and place in the freezer for 45 minutes.
Remove the mixture from the freezer—you'll notice ice crystals forming around the edges. Using a fork or hand mixer, vigorously stir the mixture, breaking up any frozen sections and incorporating them back into the softer center.
Return the container to the freezer and repeat the stirring process every 30-45 minutes for about 3-4 more times. Each time, you'll notice the mixture becoming progressively firmer.
After your final stir, return the sorbet to the freezer and allow it to freeze completely, about 2 hours or until firm enough to scoop.
Allow to soften at room temperature for 5-10 minutes before serving for optimal texture.