The present invention relates to a method of preparing a beverage product having a pH of less than 5.0 and having the following Lab colour space coordinate values: 20≤L*≤95； a*≥0； b*≥-10, said method comprising combining a juice component, a lactic acid component, water and optionally one or more other food-grade ingredients, wherein:● the juice component is applied in a concentration of 0.05-99% by weight of the beverage product, said juice component providing 0.1-50 g monosaccharides per liter of beverage product and at least 10 mg anthocyanins per liter of beverage product； and● the lactic acid component is applied in a concentration that provides 0.05-20 g lactic acid per liter of beverage product.The invention further provides a beverage product having a water content of at least 80 wt.% and a pH of less than 5.0, said beverage product containing:● 0.1-50 g/l monosaccharides；● at least 10 mg/l of anthocyanins；● 0.05-20 g/l lactic acid； and● optional other food-grade ingredients；wherein the beverage product has the following Lab colour space coordinate values: 20≤L*≤95； a*≥0； b*≥-10.Colour stability of beverages containing appreciable levels of anthocyanin-rich juice is improved substantially by incorporation of lactic acid.
