Every Easter, I eagerly anticipate baking my favorite treat—hot cross buns! You can use a stand mixer if you’d rather, but I prefer to create the dough in a bread machine.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 6 hrs 50 mins |
| Total Time: | 7 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¾ cups white sugar
- 1 ¾ cups water
- ½ cup fresh basil sprigs (Optional)
- 2 cups fresh lemon juice
- 1 tablespoon lemon zest
- 8 slices lemon (Optional)
- 1 sprig fresh basil (Optional)
Instructions
- Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
- Pour into a 9×13-inch metal baking pan or two 8-inch metal cake pans.
- Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
- Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.