Hey everyone, hope you are having an incredible 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. It is one of my favorites food recipes. This time, 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 well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. 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 entire life.
To begin with this particular recipe, we must 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
- Prepare 1 cup peaches, peel/slice
- Get 1 cup Pitted plums chopped
- Make ready 1 cup Green Apple, grated
- Prepare 1 cup Sugar
- Prepare 6 cup water
- Get 1 tsp Fresh lemon juice
- Take 1 2-inch cinnamon stick
- Make ready 4 whl cloves
- Prepare 1/4 tsp salt, optional
- Make ready 1 1/2 tbsp cornstarch
- Prepare 3 tbl water
- Make ready 1 cup Half-and-half
- Make ready 3 tbl Sabra liqueur
- Make ready 1 sour cream
- Prepare 1 sweet cherries
Instructions 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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