Simple Way to Make Homemade Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias

Hey everyone, hope you are having an incredible 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. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something that I have loved my entire life.

To get started with this particular recipe, we have to 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 cook that.

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

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