A great global interest in developing processing and consuming functional foods has emerged because of the increasing clinical evidence on the health promoting impacts of those foods. So, some fruit juices are mixed to obtain functional and nutraceuticals fruit nectar blends. Different ratios (10, 15 and 20%) of aromatic plant extracts namely, ginger, rosella, peppermint and aloe vera, which are rich sources of phytochemicals, were mixed with best selected nectar blends to enhance the bioactive compounds of nectar blends and improve flavors, antioxidant activity and functional properties. The main physico-chemical properties, bioactive compounds and the antioxidant activity of selected fruit nectar blends were determined. The obtained results revealed that, fruit nectar blends had antioxidant activity higher than sole fruit nectars. Antioxidant activity of all medicinal extracts ranged from 30.450 to 94.698%. Roselle and peppermint extracts had the highest antioxidant activity (94.698 and 84.273%, respectively). Twelve flavonoid and twenty-six phenolic compounds were separated from medicinal extracts and identified by HPLC. Hesperidin was the predominant flavonoid compound in all extracts which recorded 5119.542, 2729.49, 2399.185 and 815.593 mg/100gm for roselle, peppermint, aloe vera and ginger extracts, respectively. While, chlorogenic and catechin (1659.769 and 1008.031 mg/100gm, respectively) were the major phenolic compounds. Roselle and peppermint extracts were more effective than aloe vera and ginger extracts. All medicinal extracts led to increase flavonoid and phenolic compounds contents of fruit nectar blends and improved the bioactive compounds content which had healthy benefits of these blends. Generally, mixing of fruit juices resulted in the greatest antioxidant activity which was accumulative and synergistic. As well as, addition of medicinal extracts to fruit nectar blends increased the bioactive compounds contents and improved the antioxidant activities of these blends.