Evaluated was the effect of packaging materials and storage temperatures on the physicochemical properties of Hibiscus sabdariffa drinks selected after sensory analysis. Sensory analysis was on Hibiscus sabdarifa drinks produced with 23, 28, 33 and 38% of Phoenix dactylifera slurry and 2% of pineapple peel extract representing sample A-D respectively and a control with artificial pineapple flavour. Degree of likeness for aroma, appearance, colour, flavour, sweetness, sourness, smoothness and overall acceptability respectively, ranged from 6.05 - 7.80, 6.25 – 7.60 and 6.64 – 7.45 5.45 – 7.75, 4.90 – 7.80, 5.35 – 6.60 5.05 – 7.55 and 5.66 – 7.51. Sample D had significantly (P≤0.05) higher degrees of likeness amongst the test samples and was selected for storage studies. Sets of pasteurized drinks packaged in polyethylene sachet, plastic and glass bottles were stored at refrigeration temperature (4.4±2oC) for 4 weeks and at ambient temperature (25±2oC) for 3 weeks. Packaging materials had no significant (P>0.05) influence on the physicochemical properties. pH for HAPF and HPPE decreased respectively, from ≤4.60 to ≥2.50 and ≤4.57 to ≥2.76 at 4.4±2oC and; ≥4.10 to ≤2.47 and ≥4.51 to ≤2.54 at 25±2oC. Total soluble solid (TSS) in oBrix decreased from ≤2.25 to ≥1.95 and ≥9.05 to ≤7.90 at 4.4±2oC and; ≤2.15 to ≥1.85 and ≤9.15 to ≥7.05 at 25±2oC respectively, for HAPF and HPPE. HPPE drinks had significantly (P≤0.05) the highest TSS. Viscosity (Pa.s) increased for HAPF and HPPE respectively, from ≥0.22 to ≤0.49 and; ≥0.19 to ≤0.51 at 4.4±2oC and ≥0.20 to ≤0.37 and ≥0.23 to ≤0.46 at 25±2oC. Any of the packaging can be used with storage for not more than 3 weeks at refrigeration temperature.