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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something which I’ve loved my entire life. They are nice and they look wonderful.

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 cook 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. Get 1 cup peaches, peel/slice
3. Prepare 1 cup Pitted plums chopped
4. Prepare 1 cup Green Apple, grated
5. Take 1 cup Sugar
6. Prepare 6 cup water
7. Make ready 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. Make ready 1 1/2 tbsp cornstarch
12. Make ready 3 tbl water
13. Prepare 1 cup Half-and-half
14. Take 3 tbl Sabra liqueur
15. Make ready 1 sour cream
16. Prepare 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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