Shellfish Free Cucumber-Basil Beet Tonic
This vibrant blended tonic is earthy, bright, and surprisingly refreshing — the kind of drink that looks stunning in a glass and tastes even better than it looks. 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 lift, and a squeeze of lemon ties everything together with just the right amount of zing. The honey rounds out the flavors without making it cloying, so the whole thing feels clean and balanced rather than sugary. Straining the blended mixture through a fine-mesh sieve is the move that transforms it from a thick smoothie into a silky, polished tonic you'd happily serve to guests. Every single ingredient here is whole and straightforward — no hidden additives, no processed components, nothing to second-guess. It's the kind of recipe you'll want to keep in your back pocket for warm afternoons or whenever you need something that feels genuinely nourishing.
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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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