الفهرس 
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Abstract
The study was conducted with the aim of producing a soft drink with a new flavor of hibiscus so that the drink enjoys the distinctive taste of hibiscus as well as the many health benefits it has on human health. where 18 different combinations of the beverage were prepared using different doses of hibiscus extract and the acid used in the drink was changed. And 9 samples were used using citric acid as well as 9 samples using phosphoric acid with a change in the weight of carbon dioxide(Co2) as well Chemical, sensory and physical tests were carried out on the samples So we recommend the following: • Use of Hibiscus extract at 8 g / L as this percentage gave the best results in terms of taste, color and smell. •Use of citric acid in the drink, because it adds a distinct taste and also because it has no harm to human health as in phosphoric acid. •It is also recommended that the weight of the carbon dioxide in the drink 7 g / liter as it gives the best results in terms of taste.