I use the raw honey in this recipe because I'm not lucky enough to have access to amazing fresh peaches. If you just so happen to have fresh, sweet peaches, you might not need to any as much or any at all. I'd recommend trying it without at first, and then adding as needed once it's mostly blended.
Keep in mind that foods tend to lose a little sweetness when frozen as well, so if you have peaches that are quite tart, make sure to compensate for that by adding in and mixing together the raw honey before freezing the sorbet.
I also choose to keep the skin on the peaches for added fiber and nutrients, though you are welcome to remove the skin, if you'd prefer. Honesty, the hassle of doing so seems not worth it, but I know some people hate peach skin.