The present study was undertaken to develop a Ready-to-serve (RTS) functional beverage by blending watermelon (Citrullus lanatus), beetroot (Beta vulgaris), and ginger (Zingiber officinale).Physico chemical analysis of raw materials revealed that watermelon was rich in moisture, lycopene, and vitamins; beetroot provided carbohydrates, betalains, and essential minerals; while ginger contributed bioactive compounds such as gingerols with strong antioxidant potential. Based on these characteristics, six RTS formulations (T₀–T₅) were prepared in different combinations. Sensory evaluation carried out by a semi-trained panel indicated that the blend containing 60% watermelon, 20% beetroot, and 20% ginger (T₄) was most preferred in terms of flavor, color, mouthfeel, and overall acceptability. Shelf life studies demonstrated that the developed beverage maintained acceptable pH, acidity, total soluble solids, and microbial quality for up to 28 days under refrigerated storage. The study concludes that RTS prepared from watermelon, beetroot, and ginger can serve as a nutritious, palatable, and shelf-stable functional beverage with great potential for commercialization.