The invention discloses a roxburgh-rose enzyme beverage. The preparation method comprises the following steps: a, cleaning rosa roxburghii tratt, removing impurities, dicing and removing seeds to obtain a product A, b, soaking rose petals with water, filtering to remove water, adding the product A, mixing, and juicing to obtain a product B, c, filtering the product B to remove slag, and then refrigerating to obtain a product C, d, freeze-drying the product C to obtain a product D, e, grinding the product D into powder at low temperature to obtain a product E, f, mixing lactic acid bacteria andsaccharomycetes to obtain a product F, g, mixing the product E and white granulated sugar, adding the product F, adding sterile water, uniformly mixing, and fermenting to obtain a product G, h, filtering the product G to obtain fermentation liquor, and adding soybean polysaccharide and maltodextrin into the fermentation liquor for mixing and blending to obtain a product H, and i, pasteurizing theproduct H, and cooling to normal temperature to obtain a finished product. The roxburgh-rose enzyme beverage prepared by the method has the advantages of bright and uniform color, fragrant, sweet, uniform and harmonious smell, aromatic and astringent taste, fresh, fine, full and mellow taste and the like.