Abstract: To explore the techniques for making Shuangmei juice beverage with aroma and taste good, first, the single-factor random block experiment was used to study the process parameters of extracting roselle juice, and then, the roselle juice was used as raw material to clarify the effect of the rose juice, sucrose, fructose syrup and citric acid on the appearance quality of the beverage. Based on this, orthogonal design experiments were carried out to explore the optimal ratio of the original rose juice, sucrose, fructose syrup and citric acid required for the production of the beverage. The results showed that: (1) the ratio of material to liquid, the extraction time, the extraction temperature and licorice all affected the sensory quality of roselle juice, the extraction parameters of roselle juice were: ratio of material to liquid of 1:80, the extraction time of 40 min, the leaching temperature of 75℃, and the adding amount of licorice of 0.4%; (2) rose juice mainly affected the rose flavor quality of Shuangmei juice beverage, and its dosage should be 2%-4%, sucrose mainly affected the sweetness, and its dosage should be 3%-4%, glucose syrup mainly regulated the sweetness and reduced the dosage of sucrose, its dosage was preferably 2%-4%, the citric acid mainly affected the sour taste, and the dosage should be 2%-4%; (3) the best blending scheme for the production of Shuangmei juice beverage was 1.25% roselle extract juice+ 4% rose juice+ 2% sucrose+ 2.5% fructose syrup+ 0.12% citric acid. The Shuangmei juice beverage processed by this technique process is a healthy flower drink with soft color and rose fragrance.