At present, fruit juice production is interested by many companies in Vietnam, and also prefered by consumers due to its high nutritional values and bioactive compounds which are beneficial for health. In this paper we study the processing of beverage from Nam Roi pomelo and aloe, two materials possessing lots of appealing properties for human health and are cheap and available. Treatment regimes to remove the bitter taste of pomelo and retain the crunchy structure of aloe gel include blanching in hot water, at 90°C for 5 min, then immersing in 1.5 percent CaCl2 for 60 minutes. Suitable treatment for pomelo was blanching in 1 percent NaOH at 75°C for 30s. Optimal conditions for activity of enzyme pectinex Ultra-SPL to increase the yield of pomelo juice were enzyme concentration of 0.03 percent, temperature of 40°C for 60 min. The ratio of aloel pomelo juice was 1/20. The results of this research open up the possibility for the production of functional drinks from pomelo and aloe.