Title: Israeli Fruit Soup
Categories: None
Yield: 1 Servings

3 c Any tree fruit, berry or
-vine fruit, alone or in
-combination
8 c Water
3 tb Corn starch
Sugar to taste - (depending
-upon sweetness of fruit)
3 c 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@direct.ca (Al)

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