Citric Acid Free Cucumber-Basil Beet Tonic
This vibrant drink is earthy, cooling, and just a little sweet — the kind of thing that makes you feel genuinely good after you drink it. Fresh beet brings deep color and a grounding sweetness, while cucumber keeps everything light and refreshing. Basil adds an herbal lift that plays beautifully against the warmth of grated ginger, and a touch of honey rounds out the whole blend without overpowering it. The process is simple: blend everything together, strain it through a fine-mesh sieve until you're left with a silky, pulp-free liquid, and serve it over ice. It's worth noting that lemon juice appears here as a brightening agent — if you're managing a sensitivity to citric acid as a food additive, the key distinction is that this recipe calls for fresh-squeezed lemon juice rather than the processed, fermented citric acid found in packaged drinks and store-bought tonics. Poured into a glass with a few basil leaves or cucumber slices on top, it looks as good as it tastes — and it comes together in just a few minutes with nothing but a blender and a strainer.
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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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