Israeli Fruit Soup
- 2 oranges, peeled
- 2 stalks rhubarb, cut into pieces
- 4 slices fresh pineapple
- 1 cup strawberries
- 1 cup pitted cherries
- 6 cups water
- 1 cup brown
sugar or honey
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons lemon
- 1 cup sour cream
- Combine all the ingredients except the sour cream. Adjust to taste. Simmer, covered,
about 20 minutes, or until the fruit is tender.
- Puree or force through a sieve.
- Add sour cream before serving.
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