Place peach wedges in a container and freeze for four hours.

Meanwhile, to prepare a simple syrup, add the honey and water to a small pot and cook over medium-low heat, stirring often, for five minutes, or until honey dissolves. Remove from heat and add mint leaves, if using. Cover, cool, and transfer to the fridge. This can be done a day in advance.

Remove the mint leaves from the simple syrup. Place the peaches and simple syrup in the food processor fitted with the S-blade. Add lemon juice and salt. Blend until smooth and creamy.

Pour into a container and freeze. After two to three hours, stir the sorbet with a fork to break up any icy pieces. Repeat every 30 minutes for four to six hours.

The next day, remove the container from the freezer and let it sit for a few

minutes. Break it into pieces and blend it again in the food processor. This will give the sorbet a creamy, velvety texture.

Place a scoop of sorbet on a plate, drizzle with raspberry syrup, and garnish with a mint leaf, if desired.