Date- milk drink is a flavored dairy drink which is prepared by blending the date palm syrup with milk and other ingredients. The present study was conducted to prepare a low sucrose dairy fruit juice blend based on date palm syrup by replacing the date liquid sugar instead of sugar in the formulation and evaluating the effects of this substitution on product properties. Finally, freshly made optimum formulation and its rehydrated powder were subjected to sensory evaluation. Therefore, at first 16 formulations with different proportion of date syrup, date liquid sugar and sugar were used to prepare date- milk drink. Then, 4 better formulations were selected based on the sensory analysis and their physicochemical properties were investigated. The results indicate in the 4 selected best formulae with 0, 2, 4 and 6% date liquid sugar, increasing date liquid sugar and reducing sugar in formulation resulted in decreasing lightness, pH, dry matter and total soluble solid (Brix) of product and increased acidity. Rheological behavior of the samples by the addition of date liquid sugar in the formulation has changed from a Newtonian fluid to a pseudo plastic. Based on the results acquired in this research the sucrose free sample with 4% date syrup and 6% date liquid sugar were designated to be optimum.Also no significant difference was observed in sensory evaluation of freshly made and rehydrated powder.