Israeli Cold Fruit Soup
Try this Israeli Cold Fruit Soup recipe, or contribute your own. "Corn" and "Soups" are two of the tags cooks chose for Israeli Cold Fruit Soup.
Yield: 6 Servings Ready in 1 hours
0 people trying soon
Israeli Cold Fruit Soup Preparation
*Canned water-pack sour cherries, drained may be used but not as good. **An Israeli orange based liqueur with a hint of chocolate. Available at liquor stores or Middle Eastern markets. Combine fruits, sugar, water, lemon juice, spices and salt. 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 dont 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. Note: Sometimes I add 1/3 cup orange juice when adding half-and-half and Sabra. This is truely a delicious soup. SOURCE: The Whole World Cookbook. Posted to JEWISH-FOOD digest by Nancy Berry
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Israeli Cold Fruit Soup. Be the first to review it!