In present investigation the efforts have been made to prepare a therapeutic ready-to-serve (RTS) made from blend of cabbage, lime, amla and ginger juice extracts. Considering the results of preliminary studies four formulation of the low calorie functional RTS beverage were prepared by blending different ratio of cabbage, lime juice, amla and ginger (60:20:15:5, 50:30:15:5, 40:40:15:5 and 30:50:15:5). The prepared formulations were subjected to nutritional and sensory assessment after the formulation. Microbial studies and nutritional parameters; titrable acidity, pH, vitamin C content, total sugar and total soluble solids were analysed for the cabbage based RTS beverage. Sensory attributes of colour, aroma, taste, appearance and overall acceptability were evaluated by 30 semi-trained panellists using a seven point hedonic scale. The nutritional analysis of the fresh low calorie RTS beverage shown increasing trend in titrable acidity (from 1.86% to 3.32% as citric acid), vitamin C content (from 156.33mg/100g to 159.8mg/100g), total sugar (from 3.26% to 2.49%), and total soluble solids (from 5.06 ° Brix to 5.54 ° Brix) with the increase of lime juice from 20% to 50%. The pH was reduced when the lime juice concentration increased. The sensory assessment of low calorie therapeutic RTS beverage revealed that there were significant (p>0.05) differences among the sensory attributes according to Friedman Test. The highest overall acceptability was observed in formulation with 50% cabbage extract, 30% lime juice, 15% amla juice and 5% ginger extract with ideal functional qualities.