Olive Oil Sorbet with Mulberries
Silky, faintly grassy, finished with fresh white mulberries, flaky salt, and an unapologetic drizzle more olive oil. Two ways to make it: sorbet (dairy-free) or sherbet (a touch creamier).
Ingredients
- 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)
Directions
- Stir together the sugar and xanthan gum in a small bowl.
- In a small saucepan, combine 1 1/4 cups water and the corn syrup. Add the sugar mixture and whisk vigorously until smooth.
- 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.
- If making sherbet, stir in the milk or oat milk once the mixture has cooled.
- Transfer to an airtight container and refrigerate until thoroughly chilled, at least 4 hours.
- Pour the chilled mixture and olive oil into an ice cream maker and churn until it reaches the texture of a thick frozen smoothie.
- Transfer to freezer-safe containers. Press parchment paper directly onto the surface and cover with a lid.
- 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.
