Seed Oil Free Cucumber-Basil Beet Tonic
This vibrant, jewel-toned drink is earthy from fresh beet, cooling from cucumber, and brightened with lemon and a whisper of honey — it tastes like something a wellness café would charge way too much for. Every single ingredient here is whole and recognizable, which means no refined vegetable oils, no emulsifiers, and none of the sneaky additives that show up in bottled juices and store-bought tonics. The grated ginger adds a gentle warmth that ties everything together, while fresh basil gives it an herby lift that makes it feel genuinely special. Blending everything on high and then pressing it through a fine-mesh strainer is the move — you get a silky, smooth liquid with all the flavor and none of the fibrous texture. It comes together in just a few minutes and requires nothing more than a blender and a strainer. Serve it over ice with a few basil leaves or cucumber slices on top and it looks as good as it tastes.
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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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