Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. One of my favorites food recipes. This time, I’m gonna 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 well liked of recent trending meals in the world. It’s simple, 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 which I have loved my entire life. They’re nice and they look fantastic.
To get started with this 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 cook it.
The ingredients needed to make Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias:
- Take 1 cup Sour red cherries, pitted, halved
- Take 1 cup peaches, peel/slice
- Take 1 cup Pitted plums chopped
- Get 1 cup Green Apple, grated
- Get 1 cup Sugar
- Make ready 6 cup water
- Prepare 1 tsp Fresh lemon juice
- Get 1 2-inch cinnamon stick
- Take 4 whl cloves
- Make ready 1/4 tsp salt, optional
- Make ready 1 1/2 tbsp cornstarch
- Make ready 3 tbl water
- Prepare 1 cup Half-and-half
- Make ready 3 tbl Sabra liqueur
- Prepare 1 sour cream
- Prepare 1 sweet cherries
Steps to make Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias:
- Combine fruits, Sugar, water, lemon juice, spices and salt in 8 quart saucepan. Cook 20 minutes until fruits are tender.
- 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).
- Mix together cornstarch and water and stir into puree.
- Reheat and cook, stirring until slightly thickened.
- Cool and add half-and-half and Sabra.
- 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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