In a small saucepan, combine the sugar and water. Simmer over medium heat until sugar is completely dissolved. Remove from heat and let the simple syrup cool.

Peel the peaches (blanch in boiling water for 45 seconds, then plunge into an ice bath to slip skins off easily). Remove pits and chop the flesh.

Place chopped peaches, cooled simple syrup, lemon juice, and a pinch of salt into a blender or food processor. Blend on high until completely smooth.

Transfer the peach puree to an airtight container and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Pour the chilled base into your ice cream maker. Add the optional vodka or schnapps. Churn according to manufacturer’s instructions (usually 20-25 minutes).

Transfer the soft churned sorbet to a freezer-safe container. Press parchment paper directly on the surface and freeze for at least 4 hours until firm enough to scoop.