The work aims to determine the optimal extraction of rose and roselle polyphenols by the orthogonal ex-periment, and the optimal technologicalconditions of preparing rose and rosellecompound beverage through response surface methodology (RSM). Rose and roselle growing in Yunnan were used as rawmaterials to study the effects of extraction temperature, extraction time and material-liquid ratio on the extraction of polyphenols. Based on the single factor experiments, rose and roselle extracts were used as the undiluted liquid and sensory quality was used as the evaluation index to optimize the formula of rose and roselle compound beverage by the response surface method. The optimal extraction conditions were determined as follows: extraction temperature was 90 ℃, extraction time was 50 min, material-liquid ratio was 1∶70 g/mL. Under these conditions, the extraction rate of polyphenols could reach (1.87±0.01)%. Sensory evaluationscore of rose and roselle compound beverage reached 93.26±0.04 at the extract mass fraction of 40.50%, sugar of 14.10%, citric acid of 0.20% and honey of 2.10%. RSM can effectivelyoptimize the preparation conditions of rose and roselle compound beverage and the red, clarified, good taste, floral and high quality rose and roselle compound beverage can beproduced.