Carrageenan Free Vanilla Bean Sorbet with Strawberry-Blueberry Compote

Few frozen desserts feel as clean and bright as a fruit-forward sorbet made entirely from scratch. Many store-bought sorbets and ice creams rely on carrageenan as a stabilizer or thickener, which makes finding a truly additive-free option frustrating — but this recipe sidesteps all of that with nothing more than water, sugar, a real vanilla bean, lemon juice, and salt. The result is a silky, intensely fragrant sorbet that tastes like pure vanilla without a single questionable ingredient in sight. The warm strawberry-blueberry compote is the kind of finishing touch that makes a simple dessert feel genuinely special — fresh berries cooked down with maple syrup and a squeeze of lemon until they're jammy, glossy, and just slightly tart. Spooned over the cold sorbet, the contrast of temperatures and textures is absolutely irresistible. It's the kind of dessert that looks impressive enough for a dinner party but is honestly straightforward to pull off at home with an ice cream maker and a little patience.

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