Dairy Free Cucumber-Basil Beet Tonic
This vibrant, jewel-toned drink is earthy from fresh beet, cooling from cucumber, and lifted by bright lemon and fragrant basil — a combination that feels both grounding and refreshing in the same sip. The grated ginger adds a gentle warmth that ties everything together without overpowering the natural sweetness of the produce. Because every ingredient here is whole and plant-based, there's nothing to second-guess — no hidden dairy lurking in a store-bought blend, no label anxiety. The process is straightforward: blend everything until silky smooth, then press it through a fine-mesh strainer so you're left with a clean, pulp-free tonic that looks almost too pretty to drink. A small touch of honey and sea salt rounds out the flavor in a way that makes this feel intentional and polished rather than just a juice. Serve it over ice with a curl of cucumber or a sprig of basil and it instantly becomes the most impressive thing on the table.
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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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