Abstract: A new formula of composite beverage was developed with Codonopsis pilosula and wolfberry as major raw materials with addition of saccharose, citric acid, and xanthan gum. The ratio between each content was opti-mized using single-factor experiments and response surface methodology based on the evaluation index of sensory assessments. Meanwhile, the antioxidant activity of the beverage was evaluated in vitro by measuring removal rates of hydroxyl radicals, superoxide anion free radicals, and DPPH free radicals. The results suggested that the optimal formula had a volume ratio of 1∶2 between polysaccharide extracts of Codonopsis pilosula and wolfberry（both concentrations were 40%）. Also, its saccharose content was 6%, and citric acid content was 0.5%, and xanthan gum content was 0.3% with respect to polysaccharide mixture. The sensory evaluation score of the beverage was 86.53.The beverage that has the optimal formula presented a brown color with high transparency and had neutral sourness and sweetness, without obvious precipitation or stratification when was brought to a standstill. Moreover, the beverage had a special taste that maintained the natural flavor of Codonopsis pilosula and wolfberry. The radical removal rates of the beverage against hydroxyl radicals, superoxide anion free radicals and DPPH free radicals were 73.75%,69.48% and 70.55%, respectively. Therefore, the composite sports beverage was demonstrated to have a preferable antioxidant activity in vitro.