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

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something that I have loved my whole life. They are fine and they look fantastic.

Community content is available under CC-BY-SA unless otherwise noted. Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch (a fruit brandy) may be used. Fruit soup is sometimes served as a dessert.

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

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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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