Black Pepper Free Cucumber-Basil Beet Tonic
This vibrant drink is earthy, bright, and refreshing all at once — the kind of thing that looks stunning in a glass and tastes even better than it looks. Beet brings a deep, almost sweet earthiness, while cucumber keeps everything cool and light, and fresh basil adds an herbal lift that ties it all together. A little grated ginger and fresh lemon juice give it a gentle zing that wakes up your palate without any heat from pepper, making it a genuinely satisfying option for anyone who needs to avoid that particular spice. So many store-bought wellness drinks and tonics sneak in black pepper or piperine for "bioavailability," which can make label-reading exhausting — this one is completely homemade, so you know exactly what's in it. The straining step is worth the extra minute: it transforms the blended mixture into a silky, jewel-toned tonic that feels polished and intentional rather than like a rushed smoothie. Serve it over ice with a few basil leaves or cucumber slices on top and it's practically begging to be photographed before you drink it.
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Learn more →Ingredients
2 servings
- 1 medium beet (about 6 oz), peeled and roughly chopped
- ½ medium cucumber (about 5 oz), roughly chopped
- ½ cup fresh basil leaves, loosely packed
- 1 tsp fresh ginger, peeled and grated
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp honey
- 1 cup cold water
- ¼ tsp fine sea salt
For serving
- ice cubes, for serving (optional)
- fresh basil leaves or cucumber slices, for garnish (optional)
Instructions
- 1
Add the chopped beet, cucumber, basil leaves, grated ginger, lemon juice, honey, cold water, and sea salt to a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Set a fine-mesh strainer over a large measuring cup or bowl. Pour the blended mixture through the strainer, pressing the solids firmly with the back of a spoon until only dry pulp remains and all liquid has passed through.
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