A functional beverage based on plant raw materials and the extract of Hoodia gordonii (H.gordonii) plant has been developed. In the experiment fruit-berry juices of direct squeezing, infusions of tea leaves, dry plant extracts of black grapes (skins, crests), and black currant leaves were used. The functional beverage formulation was developed using organoleptic analysis by the method of free profiling followed by the construction of profilograms. An optimal blend of juices and teas - 1:0.65 was selected. Physico-chemical parameters are determined by instrumental methods: the content of dry substances (DM), total (titrated) acidity, pH (pH) of coloring matter (anthocyanins), the content of trace elements (Fe, Cu, Zn, Mn) and macroelements (Na, K, Mg, Ca); it was found that the content of toxic elements such as arsenic (As), cadmium (Cd), lead (Pb), mercury (Hg) meets the requirements of technical regulations (TP / TS 021 - "Food safety") and does not exceed the maximum permissible concentrations (MPC). The sh