Soy 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 directly into the simple syrup, giving it a floral, aromatic richness that extract just can't replicate. The strawberry-blueberry compote comes together in under ten minutes on the stovetop, with maple syrup and a squeeze of lemon brightening the berries into something jammy and vibrant. Spooned warm over the cold sorbet, the contrast in temperature and texture is genuinely stunning. Since every ingredient here is naturally plant-based and free from soy in any form — no emulsifiers, no hidden additives — you can serve this confidently without scrutinizing a single label. It's the kind of dessert that looks like it came from a nice restaurant but only requires a saucepan, an ice cream maker, and a little patience.

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