In the view of evidently proven medicinal benefits of Aloe vera and Mentha arvensis and growing consumer interest in functional foods, aloe and mint were chosen for the production of a functional beverage in the form of wine. The fermentation of exogenously cane sugar supplemented mixture of aloe gel and mint extract, yielded a pale yellowish wine with an ethanol content of 9.5% (v/v). The wine could be considered to be quite health promoting in terms of its total phenolic content, which was 1785 mg GAE/L. LC-MS studies of the same showed the presence of many bio-active compounds including aloin, myricentin, luteolin, quercitin. Value-addition of wine was done by adding the probiotic strain Lactobacillus sporogenes. The probiotic supplemented wine when evaluated against common food borne pathogens, proved to be an effective anti-bacterial therapy. Aloe-Mentha wine thus, can be a promising candidate of the expanding range of functional beverages.