Almond Free Vanilla Bean Sorbet with Strawberry-Blueberry Compote
Few desserts feel as clean and celebratory as a fruit-forward frozen treat made entirely from scratch. This sorbet gets its depth from a real vanilla bean steeped right into the simple syrup, giving every scoop a floral, aromatic richness that extract just can't match. The base is nothing but water, sugar, lemon juice, and salt — no dairy, no nuts, no hidden extras — so you know exactly what you're eating. While the sorbet firms up in the freezer, a quick stovetop compote of fresh strawberries and blueberries comes together in under ten minutes, the berries softening into a glossy, jammy sauce sweetened with maple syrup. Spooned warm over the cold sorbet, the contrast in temperature and texture is genuinely stunning. It's the kind of dessert that looks like it came from a nice restaurant but only asks for a saucepan, an ice cream maker, and a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the sorbet
- 1 cup water
- ¾ cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 tbsp fresh lemon juice
- 1 pinch fine salt
For the compote
- 1 ½ cups fresh strawberries, hulled and quartered
- ½ cup fresh blueberries
- 2 tbsp maple syrup
- 1 tsp fresh lemon juice
Instructions
- 1
Combine the water, sugar, vanilla bean seeds, and the scraped pod in a medium saucepan over medium heat, stirring until the sugar dissolves completely, about 3–4 minutes. Do not let the mixture boil.
- 2
Remove from the heat, add the pinch of salt and 1 tbsp lemon juice, and let the syrup steep for 15 minutes. Remove and discard the vanilla pod, then strain the syrup through a fine-mesh strainer into a bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!