What’s the difference between Sorbet and Sherbet? Sorbet is the base for Sherbet. Sorbet is made with fruit and water (in this recipe, we’re using Olvio Amigo Olive Oil as our “fruit.” Olives are fruit!) and contains no milk, cream, or eggs. To give your Sorbet a creamier texture, you can add in some dairy and make a Sherbet. Fun fact! By law, sherbet must contain less than 2% fat. For my sherbet, I used oat milk to keep this a vegan friendly recipe.
Whether you’re making Ice Cream, Sorbet, or Sherbet. Olivo Amigo Olive Oil is a perfect addition to this sweet treat! Get your bottle of Olivo Amigo Olive Oil at olivoamigo.com.
Looking for other sweet treats for the summer? Try these...Sea Salt Ice Cream with Caramel Ribbons, Olive Oil Ice Cream, or for a fresh take, try my Melon Fruit Salad.
What You'll Need
Ingredients:
- Sugar
- Xanthan Gum
- Light Corn Syrup
- Olivo Amigo Olive Oil
Optional (to make Sherbet)
- 1 Cup Milk (I use Oat Milk)
How to Make It
- Stir together the Sugar and Xanthan Gum in a small bowl. Combine 1 ¼ Cup water and the Corn Syrup in a small saucepan. Add the Sugar mixture and immediately whisk vigorously until smooth. Set the pan over medium heat and cook, stirring often and adjusting the heat tif necessary to prevent a simmer, until the Sugar has fully dissolved, about 3 minutes. Take the pan off the heat and let the mixture cool.
- If making a Sherbet, once the mixture has cooled, add in Milk (I used Oat Milk for a vegan option.)
- Transfer the mixture to an airtight container and store in the fridge until cold, at least 4 hours, or up to 2 weeks, or in the freezer for up to 1 year. (Just be sure to fully thaw it and stir well before using it.)
- Pour the cold mixture and Olivo Amigo Olive Oil into an ice cream maker and turn it on. Churn just until the mixture has the texture of pourable frozen smoothie.
- Add the mixture in freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the sorbet so it adheres then cover with a lid. It’s okay if the parchment paper hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
📋 Recipe
Olive Oil Sorbet
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Ingredients
- 1 Cup Sugar
- ½ teaspoon Xanthan Gum
- ¼ Cup Light Corn Syrup
- ¼ Cup Olivo Amigo Olive Oil
- Optional to make Sherbet
- 1 Cup Milk I use Oat Milk
Instructions
- Stir together the Sugar and Xanthan Gum in a small bowl. Combine 1 ¼ Cup water and the Corn Syrup in a small saucepan. Add the Sugar mixture and immediately whisk vigorously until smooth. Set the pan over medium heat and cook, stirring often and adjusting the heat tif necessary to prevent a simmer, until the Sugar has fully dissolved, about 3 minutes. Take the pan off the heat and let the mixture cool.
- If making a Sherbet, once the mixture has cooled, add in Milk (I used Oat Milk for a vegan option.)
- Transfer the mixture to an airtight container and store in the fridge until cold, at least 4 hours, or up to 2 weeks, or in the freezer for up to 1 year. (Just be sure to fully thaw it and stir well before using it.)
- Pour the cold mixture and Olivo Amigo Olive Oil into an ice cream maker and turn it on. Churn just until the mixture has the texture of pourable frozen smoothie.
- Add the mixture in freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the sorbet so it adheres then cover with a lid. It’s okay if the parchment paper hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
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