Photo: Korea Ministry of Food and Drug Safety

Cucumber Sorbet

Name: Cucumber Sorbet
Cuisine: South Korea
Ingredients: 100 g cucumber (100g); 15 g celery stalk (15g); 60 g yogurt (60g); 20 g fruit (20g); 5 g lime juice (5g); 5 g agave syrup (5g)

오이 소르베

Dessert

DessertsCourse

65kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Cucumber Sorbet

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

cucumber오이(100g)
100 g
celery stalk셀러리 줄기(15g)
15 g
yogurt요거트(60g)
60 g
fruit과일(20g)
20 g
lime juice라임즙(5g)
5 g
agave syrup아가베 시럽(5g)
5 g

Nutrition per serving

65kcal

8.3gCarbs

3.7gProtein

1.9gFat

34.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the cucumber and cut it into large pieces; peel the outer skin of the celery with a peeler and cut it into large pieces.
Blend the prepared cucumber and celery with the seasonings in a blender until smooth.
Pour the blended cucumber and celery into a cheesecloth and squeeze out only the juice.
Put the cucumber-celery juice in an airtight container and freeze for at least 3 hours.
Top the yogurt with the frozen cucumber sorbet and serve with fruit.

💡 TipCucumber and celery, rich in potassium, help flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.