Low FODMAP Vanilla Bean Sorbet with Strawberry-Blueberry Compote
Dessert doesn't have to be a minefield of hidden triggers, and this frozen treat proves it beautifully. A real vanilla bean gets split and steeped into a simple syrup, giving the sorbet a floral, aromatic depth that no extract can match — and the whole base is just water, sugar, lemon juice, and salt, so there's nothing lurking to cause concern. The compote comes together in under ten minutes on the stovetop, with fresh strawberries and blueberries sweetened by a modest pour of maple syrup, each ingredient kept well within safe portion thresholds. That warm, jammy berry sauce spooned over the cold, creamy-textured sorbet creates a contrast that feels genuinely restaurant-worthy. It serves four, which makes it an easy finish to a dinner party or a treat you can portion out across the week straight from the freezer. For anyone who has had to skip dessert at a gathering or quietly pass on a shared dish, having something this elegant and genuinely safe to eat is a quiet kind of joy.
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
Ingredient noteA serving of up to about 5 strawberries is low in FODMAPs. This recipe contains only about 1/3 cup of strawberries per serving, making it likely Low FODMAP. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 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!