Abstract: In order to promote the development and utilization of Gynura bicolor, the processing technology of Gynura bicolor compound beverage was studied. The sensory evaluation was taken as the index, and the optimum proportion of Gynura bicolor compound beverage was determined by single factor test and orthogonal test. The test results showed that the optimum ratio of water extract of Gynura bicolor:red grape juice:blueberry juice for Gynura bicolor was 4:1:2, original solution 700 g·kg^-1, sucrose 80 g·kg^-1, citric acid 0.4 g·kg^-1 and sodium citrate 0.3 g·kg^-1. Among them, the amount of sucrose was the significant influencing factor (P<0.05), the concocted compound beverage of Gynura bicolor was sweet and sour, with special flavor and attractive color.