The present investigation was carried out at Post Graduate Laboratory, Department of Fruit Science and Department of Post-Harvest Technology, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2022-2023. Guava (Psidium gujava L.), wood apple (Feronia limonia L.), and ginger (Zingiber officinale Rosc.) which have nutritional, medicinal and therapeutic values were blended in different ratios viz., 100:0:0 (T1), 0:100:0 (T2), 0:0:100 (T3), 33.33:33.33:33.33 (T4), 40:30:30 (T5), 50:25:25 (T6), 60:20:20 (T7), 70:15:15 (T8), 80:10:10 (T9), and 90:5:5 (T10) to get the best blend combination for the preparation of Syrup. The blend comparising 60% guava pulp, 20% wood apple, and 20% ginger juice was found to be best over other treatments for the preparation of palatable quality Syrup. The 25% of best blend with 70% Total soluble solids, 1.5% acidity was used to prepare Syrup for storage study. During the storage TSS, acidity, reducing sugars, total sugars and browning increased whereas, ascorbic acid (vitamin-C), non-reducing sugar, pH and organoleptic quality decreased with the advancement of storage period whereas microbial growth initially increased then decreased during the period. The Syrup was organoleptically acceptable upto 5 months of storage in case of both ambient and low temperatures.