Page 21 - Horticulture Practical Guide

Sugar 1.2 kg (1200gm)
Water 7-8 liter.
Lemon yellow ½ pinch required
colour & Pea Green Colour.

Procedure
Select well matured Amla, Lime and Adrak. Wash them and scrap Adrak to remove its skin.
(Outer covering) Extract separately juice of Amla, ginger and Lime. Prepare Sugar Syrup by adding water
with sugar till the sugar is dissolved by slight heating. Mix Juice of Amla, Lime & Ginger with the syrup
and also add colour (Lemon, Yellow and Green) and strain the prepared drink through muslin cloth. Fill
the prepared drink into clean empty glass bottles at boiling temperature and seal by corking machine
and pasteurize the bottles for 25-30 minutes. After cooling take out the bottles. Label them and store
them in cool and dry place.

Ginger Drink

Recipe
Ginger Juice 50 grams
Sugar 100-150 grams

Water 800-850 ml
Citric Acid ½ Tdf (3-5)
Procedure:

Take fresh Ginger, scratch it with a knife and wash it properly. Crush the ginger and squeeze it.
Take its juice ilter it again. Take required quantity of water, sugar and acid the juice, slightly boil it and
again ilter it. Pour the solution in a clean container covered with loose lid and let it remain undisturbed
for at least four to seven days or till fermentation occurs. Remove its scum. Siphon out the upper portion
of-the liquid boil it and ill hot drink in clean bottles, seal them and pasteurize them for 30 minutes. Keep
the bottles at any cool place.

PRESERVE PRODUCTS

A mature fruit/vegetable impregnated with heavy sugar syrup till it becomes tender and
transparent is known as a preserve (Murabba) Amla, Carrot, Apple, Mango, Papaya Quince, Harar etc. can
be used for making preserves.
Carrot Preserve
Recipe :-

Carrot 1 kg
Sugar 1 kg
Citric Acid 5 g
Procedure:-

Select fresh medium size carrot. Remove their head and tail peeling & coring the carrot with
stainless steel peeler blanch the carrot in boiling water for a period of 2 to 3 minutes. Take out the
1
blanched carrot and/3prick them into stainless steel forks. Add of the sugar required layer after

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