Traditionally kombucha is a refreshing beverage obtained by fermentation from sugared infusions of black tea by a microbial consortium of bacteria and yeasts called SCOBY (Symbiotic Culture of Bacteria and Yeast). However, there are South American native plants with potential application for similar beverages production. The aim of the study was to evaluate both bioactive and sensory profiles of kombucha-analogue beverages made from different mixtures of leave extracts of molle (Schinus molle), matico (Buddleja globosa) and cedron (Aloysia citriodora), in order to determine the optimal mixture of these extracts with the highest total phenolic content (as gallic acid equivalents), antioxidant capacity (percentage of inhibition the oxidizing agent ABTS) and sensorial acceptance. The mixtures with high proportion of molle showed the highest production rates of organic acids. In addition, the mixtures based on molle and matico showed the highest total phenolic contents (> 120 mg/L), and all mixtures showed high antioxidant capacity, in most of the cases greater than 70%. Finally, according to the sensorial analysis, a greater acceptance of the beverages with matico and cedron was obtained. The results suggest the potential of these plants for the novel beverages production, as a source of antioxidant compounds, considering that in many cases these plants are underutilized.