Olive Oil Sorbet with Mulberries

• 1 cup sugar
• 1/2 teaspoon xanthan gum
• 1/4 cup light corn syrup
• 1/4 cup olive oil
• 1 cup milk or oat milk (optional, for sherbet)

1. Stir together the sugar and xanthan gum in a small bowl.
2. In a small saucepan, combine 1 1/4 cups water and the corn syrup. Add the sugar mixture and whisk vigorously until smooth.
3. Place over medium heat and cook, stirring often and adjusting the heat as needed to prevent simmering, until the sugar has fully dissolved, about 3 minutes. Remove from heat and let cool completely.
4. If making sherbet, stir in the milk or oat milk once the mixture has cooled.
5. Transfer to an airtight container and refrigerate until thoroughly chilled, at least 4 hours.
6. Pour the chilled mixture and olive oil into an ice cream maker and churn until it reaches the texture of a thick frozen smoothie.
7. Transfer to freezer-safe containers. Press parchment paper directly onto the surface and cover with a lid.
8. Freeze until firm, at least 6 hours, before serving.

Serving suggestion: Serve with fresh white mulberries, a drizzle of olive oil, and flaky sea salt.