The blending technology has become an important tool in modern fruit beverage processing in the developing of new beverages of superior quality having sensory, nutritional and medicinal properties of two or more plant species. The attractive appearance, appealing flavour and nutrients retention are the main consideration which meets the consumers preference and improves the marketability of the new blended products. The objective of this study was to study the sensory quality and change in sugar to acid ratio of nutri-enriched pomegranate RTS beverage by blending with drumstick leaf extract and ginger juice. Total 7 treatments were prepared including pure pomegranate juice and stored for 4 months in glass bottles at refrigerated temperature. At the end of storage period all the treatments were evaluated at 9 point hedonic scale for their colour, flavour, consistency, taste and overall acceptability in which all the treatments are liked moderatly to very much and one treatment was most acceptable i.e. T1 (100% PJ: 7.57) which has statistically similar score with T2 (90%PJ+10%DLE: 7.38) and The highest sugar to acid ratio was recorded in T1 (33.30) which was statistically similar with T9. It was observed that decrease in the sensory quality prolonged with a storage periods. Thus, It may be concluded that the formulation of mixed fruit juice beverage is extremely useful for satisfying consumer tastes and preferences.