Gluten Free Vanilla Bean Sorbet with Strawberry-Blueberry Compote

Few desserts feel as effortlessly elegant as a silky, fruit-forward frozen treat made entirely from scratch. This sorbet gets its depth from a real vanilla bean steeped right into the syrup — none of that artificial extract shortcut — and the result is a clean, floral sweetness that tastes genuinely luxurious. The warm strawberry-blueberry compote, sweetened with maple syrup and brightened with fresh lemon juice, turns a simple scoop into something that looks and tastes like it came from a proper restaurant kitchen. Because every single ingredient here is naturally free of gluten, there's no label-checking or substitution stress — just honest, whole-food cooking. The contrast of cold sorbet and jammy warm berries in the same bowl is the kind of thing that makes people ask for the recipe before they've even finished eating. It's a showstopper for dinner parties but genuinely simple enough to make on a quiet weekend afternoon.

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