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Blend peaches in a blender until smooth. Measure out 1 ½ cups peach purée into a medium bowl. Stir in lemon juice immediately and refrigerate.
Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove simple syrup from heat and let cool to room temperature, then refrigerate until chilled, about 1 hour.
Pour chilled peach purée and simple syrup into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
Transfer to an airtight container and freeze until firm, about 4 hours.