The primary aim of this research endeavor is to develop an innovative herbal beverage that integrates extracts derived from both the cruciferous (CR) and pumpkin (PU) botanical families. The phytochemical constituents of the chosen plants were meticulously characterized employing Gas Chromatography-Mass Spectrometry (GC–MS) techniques. The PU extract demonstrated the most elevated concentrations of ascorbic acid (98.66 ± 13.29) and total phenolic content (TPC) (1.66 ± 0.004), whereas the white cabbage (CA) extract exhibited the highest total flavonoid content (TFC) (0.42 ± 0.004). An augmentation in the concentration of the extracts was concomitant with a marked enhancement in the antioxidant capacity (For example, from 10 to 65% for CA with an increase in concentration from 50 to 800 µg/mL). The physicochemical analysis of the beverages revealed statistically significant disparities among the samples with respect to the assessed parameters (p < 0.05). In the evaluation of antioxidant activity, TPC and ascorbic acid levels of the beverages were modulated by both the concentration of the extract and the duration of storage (For example, a 10–12% decrease in antioxidant capacity, a 60–80% decrease in TPC, and a 10–24% decrease in vitamin C were observed after 90 days of storage), resulting in fluctuations in these parameters, respectively. The findings from the sensory evaluation indicated that the two apple-kiwi beverages (from 8 to 9.7) were received with a greater degree of acceptability in comparison to the two base beverages (from 2 to 8). With regard to physical–chemical properties and sensory evaluation, the two apple-kiwi beverages were adjudged more favorable than the base beverage. Conversely, in the examination of the Vitamin C content, TPC, and antioxidant activity of the beverages, it was noted that an increase in extract concentration correspondingly elevated these parameters within the beverages.
