•UV-C/H + E juice resulted enriched in polyphenol levels and antioxidant activity.•Native flora of UV-C/H + E juice was inhibited along 24 days of storage.•The proposed treatment preserved colour, pH, °Brix and turbidity along storage.•UV-C/H + E juice was labeled as a drink with intense herbal taste and aroma.•A group of consumers was interested in the bitter taste of the proposed blend. Carrot-orange juice processed by UV-C (10.6 kJ/m2) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total antioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). Consumer profiling studies were performed. UV-C/H + E provoked 2.6–5.7 native flora log reductions, preventing from recovery during 24 day-storage. The UV-C/H + E juice exhibited a significant increase in PC (720.2 µg/mL) and TAA (5.5 mg/mL) compared to untreated (PC = 205.0 µg/mL/TAA = 0.7 mg/mL) and single treated juices (PC = 302.1–408.0 µg/mL/TAA = 0.7–2.4 mg/mL), remaining constant throughout storage. UV-C/H + E juice exhibited scarce changes in colour. Nevertheless, increases in °Brix and turbidity were observed compared to single treatments. A cluster sensory analysis revealed that one group showed a marked interest in UVC/H + E beverages with herbal taste and strong aroma. CATA question revealed that some improvements should be introduced in order to satisfy the consumers' ideally beverage.