1. Start by thoroughly washing your fresh peaches. Using a paring knife, carefully cut a small “X” on the bottom of each peach. This will help the skins slip off easily during blanching.

2. Bring a large pot of water to a boil. Carefully add the peaches and let them blanch for 30-45 seconds. Using a slotted spoon, transfer the peaches to an ice bath to stop the cooking process. Once cooled, the skins should peel off easily with your fingers or a paring knife.

3. Slice the peeled peaches into chunks or slices, removing the pits. In a large bowl, combine the water and lemon juice. Soak the peach slices in this mixture for 5 minutes to prevent browning.

4. Drain the peach slices and pat them dry with paper towels. Spread the peach pieces in a single layer on a baking sheet lined with parchment paper. Freeze for 3-4 hours, until solid.

5. Once frozen, transfer the peach slices to freezer-safe bags or airtight containers. Label with the date and store in the freezer for up to 10-12 months.