Drain the peach slices, reserving 1 1/2 cups of the syrup. Place the peaches, reserved syrup, vanilla and lemon juice in a food processor and process until smooth.
Pour into a 20 cm x 30 cm metal tin and freeze for 3-4 hours or until set.
Cut sorbet into squares and, in batches, place in a food processor and process until smooth.
Return the sorbet to the freezer for 1 hour or until ready to serve.
Recipe Notes
Cover sorbets with plastic wrap and keep in the freezer for up to three weeks.
Allow your sorbet to stand for 5 minutes before scooping.