Abstract: Amla, a richest source of vitamin ‘C’ ranges upto 950 mg/100 g. Due to its astringent taste, it is not palatable for direct consumption, hence processing is essential. Present study was an effort to develop a suitable formulation for preparation of mixed amla–grape juice. The fruits juices were analyzed for its chemical composition and different formulations of mixed juices were prepared by different proportions of amla and grape juice. The prepared mixed juices were packed in glass bottle with cork cap and stored at room temperature for a period of 2 months. The products were analyzed for its keeping quality and acceptability at intervals of 10 days. The prepared, mixed juices were evaluated by a taste-testing panel for sensory attributes. Fruit mixed beverage having composition 50:50 juice, 0.4% acidity, 10% sugar (of amla juice), 15.24° Brix was found to be optimum among the other formulation.