The benefits of probiotic beverages they serve as micro-biomes for normal metabolic activity. This study investigated the mineral composition, microbial and sensory properties of carbonated probiotic hibiscus soda beverages produced using ginger bug as a natural source of carbonation. Standard procedures were used to prepare the hibiscus extract, activate the ginger bug, and ferment the beverage. The resulting samples were analyzed for mineral composition (calcium, iron, and potassium) and subjected to sensory evaluation by a trained panel. The data obtained were statistically analyzed using analysis of variance (ANOVA). Calcium levels ranged from 14.23-17.27 mg/100 g, iron from 0.38-0.45 mg/100 g, and potassium from 29.09–30.84 mg/100 g, with significant differences (P < 0.05) among samples. These values confirm the nutritional relevance of the beverage, particularly in supporting bone health, oxygen transport, and electrolyte balance. Sensory evaluation indicated high consumer acceptability on a nine-point hedonic scale, with mean scores for color (7.50-8.00), taste (7.20-7.85), flavor (6.75-7.60), mouth feel (7.35-7.55), appearance (7.55–8.00), and overall acceptability (7.05-7.80). Statistically significant differences (P > 0.05) were observed among samples, the microbial result range from 1.0 x 103 to 1.4 and 1.0 x 103 to 1.1 x 103 respectively, indicating consistent quality and palatability. The carbonated probiotic hibiscus soda produced with ginger bug demonstrated both nutritional and sensory appeal, offering a functional alternative to conventional carbonated soft drinks. The findings suggest that the beverage holds promise for consumer marketability, health promotion, and the functional beverage industry.