The Lemongrass based Isotonic Drink was developed with the incorporation of the banana pseudostem and mint extracts using palm sugar syrup as a sweetener. The quality of the product was computed by a series of microbiological tests, proximate analysis, and organoleptic evaluation. The microbial load was evaluated and is found to be <10 which meant that the product has increased shelf life with better taste and color even in the absence of preservatives. Therefore, the aroma of lemongrass, nutrients of pseudostem, freshness, and flavor of mint along with palm sugar elevates its economic importance, consumer awareness and attracts them towards the advent of blended functional drinks. The Response Surface Methodology aims at optimizing the ingredients and designing experiments from which the final product is formulated. This software helps in showing the interaction of the independent variables at each response with the use of 3D graphical representation.