Recipe of Speedy Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. It is one of my favorites food recipes. For mine, I’m gonna 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 favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something which I’ve loved my whole life.

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

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

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

Steps 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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