One of the problems with dry and cracked lip skin is caused by environmental factors. The preparation to overcome this problem is Lip Balm. Lip Balm preparations from natural ingredients made from red grape leaf extract have advantages because they contain vitamin E, phenolics and flavonoids that have the potential to be antioxidants and anti-inflammatory and rambutan honey has antibacterial properties and contains humectants so that it can moisturize the lips while helping to protect the lips from infection and irritation. This study aims to evaluate the quality of Lip Balm combined with red grape leaf extract and rambutan honey. This study is experimental research by making 4 Lip Balm formulas with a combination of red grape leaf extract and rambutan honey with the ratio of: 0%:0% (F0), 1%:2% (F1), 2%:2% (F2), and 2%:1% (F3). Preparation evaluation includes organoleptic, homogeneity, pH, dispersion, adhesion and stability test. The effect of the combination of red grape leaf extract and rambutan honey on the results of the preparation evaluation was analyzed using One-Way ANOVA Meanwhile, the stability test of the preparation was analyzed using the Paired T-test. The statistical program used is SPSS 16.0, with a significance level of 95%. The results showed that the organoleptic test had a dominant green colour, green tea aroma, and a soft and oily texture; homogeneous preparations; pH value 4.5-8; spread power value 3- 5 cm; adhesion >4 seconds. Keywords: grape leaves, Lip Balm, honey.