Processing of litchi fruits into juice concentrate during the season results in the reduction of bulk and the concentrate can be used for the formulation of single strength juice and other blended beverages during off season. Preservation of fruit juice in single strength form is expensive due to its high volume thereby increasing packaging, storage and transportation cost. Concentration of fruit juice results in reducing the bulk, which in turn reduces the packaging, transportation and storage costs. It also enables economic utilization of perishable fruits during peak season. Therefore, there is a need to process litchi into value added juice concentrate for preservation. The main objective of the present investigation was to study the effect of pectinase treatment of litchi pulp on juice quality, processing the enzyme clarified litchi juice into juice concentrate and to evaluate its storage stability.