In a large heavy duty blender or food processor add 1kg of frozen peach (semi-thawed). ½ cup water, ¼ cup white corn syrup, ¼ cup sugar and ¾ cup of basil simple syrup. The recipe for the Basil Simple Syrup can be found in my Frozen Basil Bellini Mocktail Recipe.
Pulse on high to blend the fruit and sugar until smooth. I like the peaches to be still very cold but slightly thawed to get a smoother texture. You can also do with raw fruit it will just take longer for the sorbet to freeze.
Pour mixture into a ceramic or lined metal loaf pan. Spread mixture out evenly with a spatula. Freeze for 3-4 hours. If freezing for a longer period of time, allow the sorbet to soften on the counter prior to serving for a few minutes.