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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. 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 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 can achieve that.

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