Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, israeli cold fruit soup by wiki recipes adapted by leah ellias. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias is something that I’ve loved my whole life.
Great recipe for Israeli cold fruit soup by Wiki recipes adapted by Leah Ellias. Canned water-pack sour cherries, drained may be used but not as good. Sabra is an Israeli orange based liqueur with a hint of chocolate.
To get started with this particular recipe, we have to 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:
- Prepare 1 cup Sour red cherries, pitted, halved
- Get 1 cup peaches, peel/slice
- Take 1 cup Pitted plums chopped
- Take 1 cup Green Apple, grated
- Make ready 1 cup Sugar
- Prepare 6 cup water
- Make ready 1 tsp Fresh lemon juice
- Get 1 2-inch cinnamon stick
- Take 4 whl cloves
- Take 1/4 tsp salt, optional
- Get 1 1/2 tbsp cornstarch
- Take 3 tbl water
- Take 1 cup Half-and-half
- Get 3 tbl Sabra liqueur
- Make ready 1 sour cream
- Take 1 sweet cherries
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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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