Herbal syrups are widely used in traditional and modern medicine due to their therapeutic activity, safety, and patient compliance. The present study focuses on the formulation and evaluation of a herbal syrup prepared by using the synergistic effect of Tulsi (Ocimum sanctum) and Lemon (Citrus limon). Tulsi possesses antimicrobial, antiinflammatory, antioxidant, and immunomodulatory activities, while lemon acts as a rich source of vitamin C and provides antioxidant and antimicrobial properties. The herbal syrup was prepared using aqueous extraction methods and evaluated for organoleptic properties, pH, viscosity, stability, and microbial activity. The prepared syrup showed good appearance, pleasant odor, acceptable viscosity, and stability during storage