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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something which I’ve loved my entire life.

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

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

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