The article reports on a study o f determining the ratio o f raw materials / water (w / v), temperature and extraction time with saffron as raw materials: (0, 01/10; 0, 01/20; 0, 01/30; 0, 01/40; 0, 01/50 g / ml), (75, 80, 85 °C), (5, 10, 15, 20, 25 minutes) and stevia as raw materials: (1/10; 1/20; 1/30; 1/40; 1/50 g / ml), (30, 40, 60, 80 °C), (10, 15, 20, 25, 30, 35 minutes).