This utility model generally relates to the process of producing calamondin (Citrofortunella microcarpa) and carrot (Daucus carota) ready to drink juice. This is to provide solution on the quality problems such as limited product shelf life at room temperature , thin mouthfeel/body and settling/separation of fruit and vegetable fibers from the juice. A formulation of water, calamondin (Citrofortunella microcarpa) extracts and carrot (Daucus carota) extracts, containing a combination of sodium citrate and sodium benzoate, gum Arabic (based on the total weight of mixture) and adjusting the beverage total soluble solids to 12 to 13 degree brix and pH below 3.85 - 4.50； pasteurization of the mixture at 75-80 degree Celsius for 10-15 minutes； and the application of hot filling process wherein the composition is filled and sealed in food grade bottles and subjecting to rapid cooling at 30-35 degree Celsius using potable running water.
