1. Instant Acid Lime Peel Tea Powder Mix

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  1. Acid lime juice – 150g
  2. Sugar – 1kg
  3. Lime peel powder – 30g


  1. Wash the acid lime in running water and wipe the water with a towel.
  2. Grate the outer yellow layer of the acid lime.
  3. Take the juice from acid lime and filter it.
  4. Dry the grated peel in shadow for 24 hours and powder it.
  5. Take a plate add the sugar and filtered lime juice to it. Allow the mixture to dry in shadow for 48 hours.

  6. Then powder the dried lime sugar powder and add dried lime peel powder in it. Mix it well.
  7. Store it in an airtight container and store it for 4 months.

Procedure to Use:

  1. Take 150ml of water and boil it.
  2. Add 20g of lime peel tea powder.
  3. The allow the mixture to boil for 5 mins.
  4. Remove it from flame and filter it and serve hot with mint.
  5. Immunity-boosting Acid Lime Peel Tea is ready.

(Content shared by Mrs. K. Thirumalaiselvi, Subject Matter Specialist – Home Science, ICAR-Krishi Vigyan Kendra-Tirunelveli)


This is a fruit jelly in which slices of the orange fruit or its peel are suspended. The term is generally used for products made from citrus fruits like oranges and lemons in which shredded peel is used as the suspended material. The method of preparation is practically the same as that for jelly marmalade. In this case, the pectin extract of the fruit is not clarified and the whole pulp is used. Sugar is added according to the weight of fruit, generally in the proportion of 1:1. The pulp-sugar mixture is cooked till the TSS content reaches 65 percent.

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This is a type of fruit beverage containing at least 25 percent fruit juice or pulp and 40 to 50 percent total soluble solids, commercially. It also contains about 1.0 percent acid and 350 ppm sulphur dioxide or 600 ppm sodium benzoate. It is diluted before serving. Orange is commonly used for making squash commercially. It can also be prepared from lemon using potassium metabisulphite (KMS) as a preservative.

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(Content shared by Stephy Das, Consultant, PMFME PMU, NIFTEM KUNDLI)