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Functional foods are products for regular consumption that maintain and improve health and reduce the risk of disease thanks to the functional ingredients they contain. The production of watermelon juice with phytoadditives and a fermented drink based on watermelon juice allows for the comprehensive processing of plant raw materials, intensify technological processes, expand the range of therapeutic and prophylactic products by enriching the final product with a number of functional ingredients, and, as a result, improve the overall health of the population. The paper describes the chemical composition of the raw materials and the nutritional value of the finished product, and presents the technology for producing functional drinks based on watermelon juice. In addition, it sets out the theoretical basis for the fermentation of watermelon juice and the rationale for the fermentation regime. This study is intended for specialists in the food industry. It can be used by researchersand students interested in increasing the biological and nutritional value of food products with further implementation in enterprises.