Coconut Free Vanilla Bean Sorbet with Strawberry-Blueberry Compote

Few desserts feel as clean and refreshing as a fruit-forward frozen treat made entirely from scratch. This sorbet gets its depth from a real vanilla bean steeped directly into the simple syrup, giving it a floral, aromatic richness that extract just can't match. The base is nothing but water, sugar, lemon juice, and salt — straightforward ingredients that churn into something genuinely elegant. Many store-bought sorbets sneak in coconut-derived emulsifiers or coconut sugar, so making your own means you know exactly what's going into every scoop. The warm strawberry-blueberry compote is the real finishing touch — maple syrup and a squeeze of lemon coax the berries into a glossy, jammy sauce that pools beautifully over the cold sorbet. The contrast of warm fruit against the frozen vanilla base is the kind of thing that makes people ask for seconds before they've finished their first bowl. It's a stunning dessert that looks like it came from a restaurant but comes together with surprisingly little fuss.

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