The present disclosure provides a sparkling clear ready-to-serve beverage wherein the content of limonin is less than 10 ppm. The method involves extracting juice from Citrus jambhiri using hydraulic press by applying pressure in the range of 30 kg/cm2 to 50 kg/cm2 to ensure that the content of limonin is less than 10 ppm, centrifuging the extracted juice to obtain clarified juice, pasteurizing the clarified juice, followed by adding preservatives to obtain the sparkling clear ready-to-serve beverage extracted from Citrus jambhiri.
