Slice your 4 cups of peaches and add them to a blender or food processor along with the granulated sugar, water, and fresh lemon juice. Blend until completely smooth—you're looking for no visible peach chunks. This should take about 90 seconds on high speed, and you'll know it's done when the mixture looks like peachy-orange juice rather than chunky puree.

Strain the blended mixture through a fine mesh strainer into a large bowl, pressing gently with the back of a spoon to push through all the liquid. You'll end up with some fibrous pulp left behind, which is totally fine to discard. This step gives you that silky sorbet texture instead of an icy, grainy one that separates in the freezer.

Stir in the honey, salt, lemon zest, orange blossom water, orange juice, corn syrup, and ground cardamom into the strained peach mixture. Mix really well with a whisk so everything's completely combined and the flavors start marrying together. Taste it at this point and adjust sweetness or lemon intensity if you like—this is your last chance before freezing.

Pour the mixture into a shallow 9x13-inch baking dish, spreading it out evenly so it freezes in a thin layer rather than a deep block. Place it in the freezer for about 30 minutes until the edges start to look crystallized and slushy. Don't wander off—this timing is crucial for that creamy texture later.

Remove the dish from the freezer and vigorously scrape the frozen edges back into the center with a fork, breaking up any ice crystals. You'll see it transform from a mostly-liquid mixture with icy borders to something that looks more textured. Return it to the freezer for another 30 minutes and repeat this scraping process one more time.

Scrape and stir the mixture a third time after that second 30-minute interval, really breaking up any large ice crystals that've formed. The consistency should be getting closer to soft-serve style now—that's how you know it's working. Pop it back in for a final 1 to 2 hours until it reaches that perfect scoopable firmness.

Scoop your easy fresh peach sorbet into bowls and serve immediately for that best texture, or keep it frozen in an airtight container for up to two weeks. If it gets rock-solid in storage, let it sit on the counter for 5 minutes before scooping. I always grab it straight from the freezer and scoop quickly—that's my personal hack for the creamiest results.