Rice 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 sorbet starts with a simple vanilla-infused syrup — water, sugar, a real vanilla bean, and a squeeze of lemon — that gets steeped, chilled, and churned into something silky, fragrant, and genuinely elegant. The compote comes together quickly on the stovetop, with fresh strawberries and blueberbes softening into a jammy, maple-sweetened sauce that pools beautifully over each scoop. Every single ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — it just works as written. The contrast of cold, creamy sorbet against warm, glossy berries is the kind of thing that makes a simple bowl feel like a restaurant dessert. It's a great make-ahead option too, since the sorbet can be frozen overnight and the compote reheats in minutes when you're ready to serve.

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