Chestnut Free Cucumber-Basil Beet Tonic
This vibrant blended drink is earthy, bright, and surprisingly refreshing — the kind of thing that looks stunning in a glass and tastes even better than it looks. Fresh beet brings a deep, jewel-toned color and natural sweetness, while cucumber keeps things cool and light. Basil adds an herbal lift, and a little grated ginger with fresh lemon juice gives the whole tonic a gentle, zingy kick that wakes up your palate. A touch of honey rounds everything out without making it cloying. The blending-and-straining method is key here — pressing the pulp through a fine-mesh strainer gives you a silky, smooth liquid rather than a thick smoothie, so the flavors come through clean and clear. It's the kind of drink that feels like a treat but is built entirely from whole, simple ingredients you can feel good about.
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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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