Highly stable and nutritious watermelon juice syrup was evaluated for its chemical/ nutritional and sensory attributes. Carbohydrates and protein contents of the water melon juice syrup averaged from 69.90 to 70.17% and 0.92 to 0.98 % respectively. Fat content ranged from 0.25% to 0.26%, whereas crude and dietary fiber varied from 0.62 to 0.68 % and 1.32 to 1.37%. Energy content ranged from 285.17 to 286.87 kcal /100g. The main constituents of the syrup lycopene and vitamin C content varied from 138 -140 mg/100g and 9-10 mg/100g. Among other vitamins, riboflavin , niacin, thiamin and vitamin A ranged from 9-10mg/100g, 0.20 -0.23 mg/100g, 0.03-0.032 mg/100g and 560 -591 IU respectively.