Line a rimmed baking sheet with parchment paper.
Cut peaches in half and remove pits. Slice peaches and place in a single layer on the line baking sheets
Repeat this process with raspberries on a smaller baking sheet.
Freeze the peach slices and raspberries until solid, 3-4 hours or overnight.
Place the frozen peach slices into the bowl of a food processor or heavy-duty blender, honey, and lemon juice.
Blend until smooth, adding warm water as needed to make a creamy texture. Gently fold in frozen raspberries.

Can be eaten immediately for a softer texture. Alternatively, transfer into a freezer-safe container and freeze for 3-4 hours or until firm. If serving after freezing remove sorbet from freezer about 10 minutes before serving to allow for easier scooping.