The research introduced the process of a kind of compound beverage using the materials of ginger extract, red jujube, and brown sugar. The optimum formula was obtained by the orthogonal test with sensory evaluation as the index, which was ginger extract 0.06%, jujube juice concentrate 0.4%, brown sugar 3.0%, and sugar 4.0%. Meanwhile, the stability of the compound beverage was studied. The results showed that the composite stabilizer including 0.1% CMC-Na and 0.05% gelatin had the best effects.