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Pre-cleaned tamarind pulp was treated with a mixture of enzymes (food grade) under controlled conditions of pH, temperature (37°C) and holding time (over night) for extraction of maximum solubles (13°B, acidity 2.1 %) and the extract was used for making flavoured RTS tamarind beverage. Sensory evaluation of the beverage was carried out by the method of quantitative descriptive analysis. The carbonated beverage having 12.5% juice, 16°B total soluble solids (TSS) and 0.4% acidity was suitable for storage. The beverage retained its characteristic taste and flavour upto 2 months of storage at room temperature. The beverage was also analyzed for its microbial quality. The aroma profile was generated by GC/ GC-MS.