Hazelnut 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 a whisper of honey — it tastes like something a fancy wellness café would charge way too much for. The fresh basil and grated ginger push it into genuinely interesting territory, layering herbal warmth into every sip. Everything gets blended smooth and then strained through a fine-mesh strainer, so the final result is silky and clean rather than thick or pulpy. It's naturally free from tree nuts of any kind — no specialty swaps needed, just whole, straightforward ingredients that happen to be completely safe. Drinks and tonics can be surprisingly tricky when store-bought versions sneak in flavored syrups or blended nut milks, so making this one at home puts you fully in control. Serve it over ice with a few basil leaves or cucumber slices on top and it looks almost too pretty to drink — almost.
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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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