Pecan Free Cucumber-Basil Beet Tonic
This vibrant blended drink is earthy, bright, and surprisingly refreshing — the kind of thing that makes you feel good just looking at it. Fresh beet brings a deep, jewel-toned color and natural sweetness, while cucumber keeps things cool and light. Basil and ginger add a herbal, slightly spicy backbone, and a squeeze of lemon ties it all together with just the right amount of zing. The honey rounds out the flavor without making it cloying, so every sip feels balanced rather than sugary. Blending everything together and pressing it through a fine-mesh strainer gives you a silky, pulp-free tonic that drinks more like a sophisticated mocktail than a health shot. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-reading stress or cross-contamination worry — just whole, simple produce doing all the work. Serve it over ice with a few basil leaves or cucumber slices on top and it looks almost too pretty to drink.
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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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