Israeli fruit soup

Yield: 1 Servings

Measure Ingredient
3 cups Any tree fruit, berry or vine fruit, alone or in combination
8 cups Water
3 tablespoons Corn starch
Sugar to taste - (depending upon sweetness of fruit)
3 cups Orange juice
Lemon juice to taste

Source: National Council of Jewish Women - cook book.

METHOD;

Boil fruits, water and sugar together until tender. Puree and return to heat. Add orange and lemon juices and corn starch diluted in water and bring to a boil. Cool and chill. Serve very cold and topped with lemon slices or sour cream.

Chilled wine - dry - white - can be added at serving time.

Posted to JEWISH-FOOD digest V97 #006 From: alotzkar@... (Al)

Date: Mon, 6 Jan 1997 13:05:09 -0800

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