Macadamia Free Vanilla Bean Sorbet with Strawberry-Blueberry Compote

Few desserts feel as clean and celebratory as a fruit-forward frozen treat made entirely from scratch. This one starts with a silky vanilla syrup — real vanilla bean, not extract — steeped slowly so every seed has time to perfume the base before it ever hits the ice cream maker. The result is a sorbet that's bright, floral, and genuinely elegant without a drop of cream or any of the tree nuts that can sneak into store-bought frozen desserts. The warm strawberry-blueberry compote spooned over the top is the kind of finishing touch that makes a simple bowl look like something from a restaurant menu. Maple syrup and a squeeze of lemon keep the fruit sauce balanced — sweet but never cloying — and the contrast of cold sorbet against the jammy, just-cooked berries is absolutely worth the wait. The ingredient list is refreshingly short and straightforward, so there's no guesswork about what's actually in your dessert. It's the kind of recipe you'll want to keep in rotation all summer long.

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