For a herbal beverage development, lemon balm and sage was selected to use as raw materials. The researches would like to know the effect of sugar on the taste and sweetness of the beverage. Therefore, 4 types of different sugar was investigated, i.e. Sucrose as a control,fructose, lactose and glucose. All's added with the same level (9%) in basic formula. Then, total soluble solid as Brix was expressed for sweetness quality index and also taste acceptance by using 5-hedonic scales (score 5=highest acceptance and 1= worst acceptance). The results shown in the below table.