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.