The consumption of beverages and ready to drink products has emphasized the need to enhance the research and development of beverages industry. The purpose of this study is to analyse the changes for the main physico-chemical characteristics like pH values, colours, acidity and moisture of juices. This research work aims at development of a ready to drink ash gourd and amla based juice thereby replacing the existing vegetable juices. From a detailed research on the Ash gourd and amla based products available in the market, this new product has been developed. In this research, the Response Surface Methodology (RSM) is applied to optimize the composition and process conditions of the juices. Based on the results, it was inferred that the juices prepared from the ash gourd with amla could be useful in providing health benefits to the consumers.