Sea buckthorn (Hippophae rhamnoides), also known as Chharma as well as a member of the Elaeagnaceae family, naturally occurs in Himachal Pradesh's high-altitude highlands amid harsh weather circumstances. This current research detailed the processing of sea buckthorn fruit juice into a ready-to-drink (RTD) drink, as well as variations throughout the beverage's condition improves after preservation about three months. During the September quarter, when the fruits were fully mature, sea buckthorn berries were picked from the Lahaul valley. The pulp was removed from the berries using a fruit pulper. Variable quantities of pulp and sugar were used in the beverage compositions to create ready-to-drink beverages. The ascorbic acid level rose considerably with increasing pulp percentage and declined with increasing curing time. In contrast, a growing tendency in decreasing sugars were found with increasing pulp and sugar concentration as well as storage time. A beverage composition combining 10%, 12% and 15% pulp with total soluble solids (TSS) 11°, 15° and 15°Bx respectively of zero-day prepared drink were voted the most acceptable by a panel of judges on a nine-point hedonic scale. It was determined that adding value to sea buckthorn can help to establish a commercial sector for such a natural berry, that has been ignored and underused in Himachal Pradesh.