The present study was conducted to develop a blended beverage using orange juice and herbal infusion such as basil, rosemary and oregano at different concentrations of , , and per cent with sugar and water. From the organoleptic values of three levels of herbal infusion incorporated orange squashes, 2 per cent of herbal infusion found optimum as 3 percent showed bitter taste and 1 per cent showed no difference with control (orange squash). | Development of orange squash blended with herbal infusion
