Step-by-Step Guide to Make Speedy Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook israeli cold fruit soup by wiki recipes adapted by leah ellias using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias:

1. Prepare 1 cup Sour red cherries, pitted, halved
2. Make ready 1 cup peaches, peel/slice
3. Get 1 cup Pitted plums chopped
4. Get 1 cup Green Apple, grated
5. Get 1 cup Sugar
6. Prepare 6 cup water
7. Get 1 tsp Fresh lemon juice
8. Get 1 2-inch cinnamon stick
9. Take 4 whl cloves
10. Take 1/4 tsp salt, optional
11. Prepare 1 1/2 tbsp cornstarch
12. Make ready 3 tbl water
13. Make ready 1 cup Half-and-half
14. Take 3 tbl Sabra liqueur
15. Take 1 sour cream
16. Take 1 sweet cherries

Instructions to make Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias:

1. Combine fruits, Sugar, water, lemon juice, spices and salt in 8 quart saucepan. Cook 20 minutes until fruits are tender.
2. Discard cinnamon stick and cloves and force fruit mixture through sieve or food mill. (Blender can be used but don't blend too long as it will become watery. Use on an off chopping motions).
3. Mix together cornstarch and water and stir into puree.
4. Reheat and cook, stirring until slightly thickened.
5. Cool and add half-and-half and Sabra.
6. Chill thoroughly; adjust with more Sabra and/or lemon juice. Serve in chilled compote glasses with dollops of sour cream topped with a cherry.

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