Mocktail production is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the sensory properties of physiochemical sensory properties of mocktail produced from blends of orange, watermelon, pineapple. This study was also aimed at promoting the nutritional and sensory quality of the mocktail drink with the addition of grenadine syrup. Sweet orange, pineapple and watermelon were sorted, peeled, and the juice extracted using a juice extractor to obtain the juicier. The orange, pineapple and watermelon juice were blended in ratios of 50:25:25, 25:50:25:25:25:50 and 33.33:33.33:33.33. OWP means Orange: Watermelon: Pineapple designated as O50WF transform (OW50P), OWP50 and OWP, respectively. Twenty millimeter (20ml) of Grenadine syrup was added into different proportion of mocktail drink pasturized at 850C for 15 minutes and filled into bottle. Samples were evaluated for physicochemical and sensory properties using standard methods. The addition of grenadine syrup significantly increased pH from 4.05 to 4.15, total sugar content 9.50 to 10.50 oBrix. Vitamin C( 11.46 to 1.99mg/100g), calcium (110.507 to 114.299%), potassium (80.005 to 80.265%), sodium (36.520 to 41.325%), copper (0.053 to 0.079%) and zinc (0.806 to 0.854%). Sensory evaluation revealed that sample OWP50 (25% orange, 25% watermelon, 50% pineapple and 20ml Grenadine syrup) was the most preferred in terms of flavor (6.4), taste (7.40) and overall acceptability (7.40), while sample OWP was least accepted. Therefore the addition of grenadine syrup in mocktail improved the quality and sensory attributes of the mocktail drink.