The invention relates to a hawthorn wine residue dietary fiber beverage which is prepared by the following steps: mixing hawthorn wine residues with purified water, softening, pulping and homogenizing to obtain hawthorn wine residue juice; blending maltitol, pectin and potassium sorbate with 100% by mass of the hawthorn wine residue juice. According to the beverage, a new way of processing a hawthorn beverage food is opened up, the utilization rate of hawthorn wine processing byproducts is increased, and the waste of hawthorn resources is avoided. Functional sugar alcohol is taken as a sweetener, so that natural color and flavor of the beverage are kept and the beverage is endowed with harmonious mouth feel. The beverage is moderate in sourness and sweetness, good in stability, low in fermentable sugar content and long in shelf life, and is a good beverage product suitable for people with hyperlipidemia, hypertension and hyperglycemia. According to the invention, the successful utilization of the hawthorn wine residues also provides a reference for development and utilization of other fruit wine processing byproducts.