Melinjo peel (Gnetum gnemon L.) is a vegetable grows in Indonesia that still rarely used, usually treated as a waste from emping cracker processing. Red melinjo has antioxidant properties which mainly come from phenolic compound and carotenoid. Red melinjo peel has aroma and taste that some people didn’t like, which is why red guava (Psidium guajava) was used to cover the aroma. Red guava is also used due to its antioxidant properties which come from vitamin C, phenolic compound, and carotenoid. The aim of this research is to utilize the red melinjo peel in the production of sherbet as a source of antioxidant and acceptable by the panelists. In this research, there are five levels of ratios of red melinjo peel juice with red guava juice used (1:3, 1:2, 1:1, 2:1, 3:1) and four levels of concentration of stabilizer (0.1%, 0.2%, 0.3%, 0.4%) used in sherbet making. Subsequently, it was analyzed for its antioxidant activity, total carotenoid content, total phenolic content, vitamin C content, and the psychochemical characteristics (overrun, melting time, total titratable acidity, color, and pH). The sensory analysis (scoring and hedonic tests) was also done, there are 7 characteristics used (color, aroma, taste, gumminess, texture, melting rate, and overall acceptance). From the analyses, the results showed that the selected formulation of the sherbet was the one with the ratio between red melinjo peel juice and red guava juice of 3:1 and concentration of stabilizer of 0.3%. It has overrun of 29.28%, melting time of 24.02 minute, total titratable acidity of 0.54%, antioxidant activity of 7.79 mg VCE/100g, total carotenoid content of 3.99 ppm, total phenolic content of 1.42mg GAE/g, vitamin C content of 2.28 mg/100ml and overall acceptance of 4.79