Kombucha is a fermented beverage produced through the activity of a symbiotic culture of bacteria and yeast (SCOBY) on sweetened tea, and it is increasingly viewed as a healthier substitute for sugar-laden drinks due to its functional properties. The objective of this endeavor was to formulate a nutritionally enhanced kombucha fruit drink by incorporating grape juice, basil extract, and star anise, thereby creating a beverage with improved health attributes. Three formulations were prepared using different proportions of kombucha tea base, grape juice, basil extract, and star anise: V1 (80 ml, 15 ml, 5 ml, 0.5 g), V2 (70 ml, 20 ml, 10 ml, 0.5 g), and V3 (60 ml, 25 ml, 15 ml, 0.5 g). Sensory evaluation revealed that the V3 variant received the highest acceptance, scoring 4.8 ± 0.3 for appearance and 4.8 ± 0.5 for flavor. Nutritional analysis of V3 indicated that each 100 ml of the drink contained 31.17 kcal of energy, 179 mg of phenolic compounds, 91.3% DPPH antioxidant activity, and 4.87 g of alcohol. Shelf-life assessment over 45 days showed minimal changes in color and taste at ambient temperature, while refrigerated samples exhibited no notable alterations. The developed kombucha fruit beverage offers a refreshing, probiotic-rich option that may support digestive health, possess antioxidant properties, and contribute to overall well-being.