Introduction. The aim is scientific justification and innovative technologies of aqueous-alcoholic infusions (AAI) for producing syrups in confectionery products, for giving them functional and health qualities. Materials and methods. Methods of investigation: redoxometry-determination of antioxidant capacity of AAI from plant raw materials; pH-metry; methods of determining of the organoleptic indicators. Results and discussion. The minimal theoretically expected meaning of Eh min for plant water-alcohol extracts was got, which has meanings from 203,0 mV (ginger root) to 480,9 mV (Sudan rose), and actually measured Eh act-82,0 mV (strawberry leaves) to 246,0 mV (ginger root). Thus, the minimum quantity of redox reaction (RR) is-42,3 mV and typical for ginger root, and the highest meaning 266,0 mV has the AAI from guilder rose fruits. The pH level for AAI has meaning from 2,985 (Sudanese rose) to 7,605 (ginger root) that infusios have reactions from acidic to slightly alkaline. The groups of infusions for antioxidant ability were defined: infusions with low activity-3 samples (25%), among them are ginger roots, apple fruits, elderberry fruits; infusions with middle activity-4 samples (33%), among them the lowest meaning 133,4 mV has cinnamon, and the most-171,8 mV has cherry leaves; infusions with the high activity-5 samples (42%), among them are rowan-234,3 mV, cherry-247,5 mV, Sudanese rose-260,4 mV, guelder rose-266 mV and buckthorn-282,4 mV. Conclusion. The most promising sources of natural antioxidants for usage in syrups technology for impregnation of confectionery product were defined.