How to Make Quick Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. It is one of my favorites. 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 well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something that I have loved my whole life.

To get started with this recipe, we must 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 it.

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

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