Abstract: The small berries were prone to tissue softening and spoilage after harvest,the deep processing can improve utilization of small berries. Raspberries, blueberries and Lonicera edulis were used as raw materials, the technology formula of the small berries compound beverage was optimized by orthogonal test with sensory scores as indicators, and the beverage stability was optimized by response surface test with stability coefficient as response value. The research indicated that the best formula of the compound drink was: raspberry juice addition 20%,blueberry juice 5%, lonicera edulis juice 10%, white granulated sugar 10%. The sensory score of prepared compound beverage with this formula was 98.13 ± 1.50. The optimal compound stabilizer combination was: CMC 0.22%,gellan gum 0.11%, xanthan gum 0.06%. The stability coefficient of compound beverage under these conditions was the highest, which was 0.97 ± 0.001. The compound beverage prepared under optimal conditions had a sensory score of 97.64 ± 2.0, with medium sour and sweet taste, uniform texture and unique small berries aroma.