Abstract: Wheylitchi health drinks were developed by using whey and litchi juice and their physicochemical analysis and storage stability were evaluated.Four formulations（sugar 5% and 75%，litchi pulp 6% and 8%，pectin 07%）based on preliminary trials were made and evaluated for their storability at（7±1）℃ for physicochemical，microbial properties and organoleptic qualities every seven days till 35 days.There were increases in total soluble solids，total acidity，reducing sugar and total sugar and decreases in pH and total solids while fat and protein content did not change during storage.Water activities were found to be below 080 and bacteriological deterioration i.e.standard plate count was less than 30 000 cfumL which is in the acceptable range of food safety.All the products were accepted sensorily even after 35 days storage period，but the treatment with combination of sugar and pulp levels of 5% and 8% respectively gave the best organoleptic score.