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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way 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 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 meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. 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 that.

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

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