ARIYASINGHE, G.G.N.T.2021-04-212021-04-212014UWU/EAG/10/0047http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6521/UWULD%20EAG%2010%200047-14052019085758.pdf?sequence=1&isAllowed=yGotukola (Centella asiatica) is one of the valuable medicinal herbs which is used in traditional medicinal systems and it has several food and beverage applications in many countries of the world. But there is no any value added products in Sri Lankan market purely processed from Gotukola. Ready to serve drinks (RTS) are gaining more popular recently in all over the world. This is an effort to develop leaf based ready to serve drink from Gotukola. Gotukola called "Heen Gotukola" was used in this study. Four recipes were developed by changing the amount of "Gotukola" leaves. Best recipe was selected by conducting a sensory evaluation using five-point hedonic scale. Sensory data were analyzed using MNITAB 14 statistical software by Friedman test. Analysis of physicochemical properties (pH, brix value, titratable acidity), microbiological studies, proximate analysis, analysis of polyphenol content and shelf life evaluation were conducted for the product selected from sensory evaluation. Finally, cost of one bottle of RTS with 200 mL was analyzed. Gotukola RTS contains 97% of moisture, 0.1 % of crude protein, 0.1% of fat and no ash content. Selected recipe has 7.5% of leaves of the whole ingredients. It was very small amount. Therefore low proximate composition can be identified. Percentage of total Polyphenol content in final product is 0.0712 mg/mL GAR According to the microbiological tests product is free from yeast, mold and Escherichia coli bacteria. According to the shelf life evaluation product has a one month shelf life. Key words: Centella asiatica, Proximate analysis, Ready to serve drink, Sensory evaluation, Shelf life,enExport Agriculture Degree Programme (EAG)Thesis