Sugar Kefir are mixed microorganisms cultures containing mainly lactic bacteria and yeast which are capable to ferment water sugar solution or fruit juice. These cultures can consume sugars and produce lactic acid, alcohol and dioxide carbone. The fermented beverage obtained is slightly carbonated, has low alcohol and variable acidity levels. The aim of this study was to evaluate the production of mixed soymilk and fruit juice (cashew, grape, orange or passion fruit) beverages fermented by sugar kefir (SK) to obtain lactose-free beverages. The fermentations were evaluated through central composite rotatable designs (CCRD) with independent variables concentration of kefir (K, 3.6-6.4% w/w) and proportion soymilk: fruit juice (S:F, 0:100 – 100:0 % w/w). The evaluated responses were cellular growth (X), yield (Y), CO2 production, soluble solids (SS), total solids (TS), pH and acidity (A). The fermentations were conducted at room temperature, without agitation for 24 hours. The average values of parameters were: X = -19 – 43%; Y = 76 – 87%; and CO2 = 12 – 23%; ST = 5.0 – 6.5%; SS = 4.5 – 6.5%; A = 0.36 – 0.81% and 3.76 – 4.14 pH. Orange juice was the best fruit juice for the cellular growth and grape juice reduced the kefir mass. Cashew and orange juice were more favorable to alcoholic fermentation with the highest CO2 production. On the other hand, grape and passion fruit juice provoked the highest acidities in the beverages. In each beverage, the increase of soymilk increased the alcoholic fermentation and the increase of fruit juice increased lactic fermentation. All mixtures are good substrate for the development of sugar kefir and to produce lactose-free beverages. The K had few effects in the process and the optimized conditions contain: 14.5% of cashew, 85.5% of grape, 50% of orange or 85.5% of passion fruit juice.