Low Iodine Vanilla Bean Sorbet with Strawberry-Blueberry Compote

Dessert on a low-iodine plan can feel like a minefield, but this frozen treat sidesteps every common pitfall with ease. The sorbet base is nothing more than water, sugar, a real vanilla bean, lemon juice, and a pinch of salt — no dairy, no eggs, no additives hiding in a carton. That simplicity is exactly what makes it work, and the result is a silky, fragrant scoop that tastes genuinely luxurious. While the sorbet firms up in the freezer, a quick stovetop compote of fresh strawberries, blueberries, maple syrup, and lemon juice comes together in under ten minutes, filling your kitchen with the kind of jammy, fruity aroma that makes everyone wander in asking what's cooking. The warm compote spooned over the cold sorbet creates a contrast that feels restaurant-worthy without any complicated technique. If you have an ice cream maker and a little patience, this is the kind of dessert that proves eating within dietary restrictions doesn't mean settling for less.

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