Recipe - Israeli Fruit Soup

3 cup Any tree fruit, berry or
vine fruit, alone or in
combination
8 cup Water
3 tablespoon Corn starch
Sugar to taste (depending
upon sweetness of fruit)
3 cup 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 JEWISHFOOD digest V97 #006

From: alotzkar@direct.ca (Al)

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