This study explores the production and evaluation of kombucha prepared using Aegle marmelos (bael) fruit. The process began with the selection and preparation of the fruit, followed by fermentation using a Symbiotic Culture of Bacteria and Yeast (SCOBY) at controlled temperatures. The fermentation lasted for 15 days, during which significant changes in Total Suspended Solids (TSS), antioxidant activity, sugar content, and Vitamin C levels were observed. Antioxidant activity increased over time, as demonstrated by DPPH, ABTS, and FRAP assays, indicating enhanced bioactive potential, with the highest levels recorded at Day 15. A non-invasive microwave resonance technique was used to monitor sugar content, which steadily decreased as fermentation progressed. Vitamin C content decreased gradually due to fermentation and oxidative processes. Additionally, Total Phenolic Content (TPC) increased, contributing to the antioxidant capacity of the beverage. Sensory evaluation, conducted using a structured panel, revealed that kombucha made with Aegle marmelos had a light amber color, slight cloudiness, a sweet-tart flavor with fruity notes, and a light, effervescent mouthfeel. The overall acceptability was positive, with the kombucha being well balanced and appealing to those who prefer mildly tart beverages. This study highlights the potential health benefits and sensory qualities of kombucha prepared with Aegle marmelos fruit, making it a promising functional beverage.