Cashew Free Cucumber-Basil Beet Tonic
This vibrant, jewel-toned drink is earthy from fresh beet, cooling from cucumber, and brightened with a hit of lemon and fragrant basil — it tastes like something you'd pay too much for at a wellness café. The grated ginger adds a gentle warmth that ties every sip together without overpowering the other flavors. Everything goes straight into the blender, then gets strained through a fine-mesh sieve so you're left with a silky, pulp-free tonic that looks almost too pretty to drink. A touch of honey rounds out the tartness just enough, and you can nudge the balance with an extra squeeze of lemon at the end if you like things a little brighter. There are no nuts, nut-based milks, or nut-derived ingredients anywhere in this recipe, so it's completely safe to blend up without a second thought. Serve it over ice with a few basil leaves or cucumber slices on top and it instantly feels like a special occasion, even on a regular Tuesday.
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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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