Yeast 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 right into the syrup — no extract shortcuts — giving it a floral, aromatic richness that store-bought versions rarely match. The base is nothing more than water, sugar, lemon juice, and salt, which means there's zero yeast, no fermented ingredients, and nothing hidden to second-guess. While yeast-free eating can get tricky with baked goods and packaged sweets, a sorbet like this is naturally in the clear from the very first ingredient. The warm strawberry-blueberry compote spooned over the top adds a jammy, bright contrast — maple syrup and fresh lemon juice coax the berries into something deeply flavorful without any added complexity. It's the kind of dessert that looks impressive at a dinner party but comes together with a saucepan, an ice cream maker, and a little patience. Cool, creamy, and bursting with real fruit, this is a bowl worth every minute of the freeze time.

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