In a small saucepan, bring 1 cup water, sugar, and vanilla bean paste to a boil over medium-high heat. Reduce heat, and simmer, stirring constantly, until sugar d1ssolves. Remove from heat, and let stand for 30 minutes .

In the container of a blender, blend together sugar mixture and thawed peaches until smooth. Cover and refrigerate for at least 4 hours.

Pour mixture into the container of an electric ice cream freezer, and freeze according to manufacturer's instructions. (Sorbet will be soft.)

Fold in fresh peaches. If a firmer texture is desired, spoon sorbet into an airtight container, and freeze for at least 2 hours.

Garnish individual servings with mint, if desired.