Israeli Fruit Soup

Israeli Fruit Soup



This cold fruit soup is a wonderful dessert option for a hot summer evening! Refreshing, original and offers much room for creative variations! Please be kind to nature and use seasonal and local fruits as much as possible.


  • 2 oranges
  • 2 stalks rhubarb
  • 4 slices fresh pineapple
  • 1 cup strawberries
  • 1 cup pitted cherries
  • 6 cups water
  • 1 cup brown sugar or honey
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 tbsp lemon juice
  • 1 cup sour cream


Peel, wash and slice all the fruits according to what they need.

Combine all the ingredients except the sour cream.

Adjust sweetness to taste.

Simmer covered for about 20 minutes, or until the fruit is tender.

Puree or force through a sieve.

Chill and add sour cream before serving.


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