Soy 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 you'd pay too much for at a wellness café. The fresh basil and grated ginger add a layer of complexity that makes every sip feel genuinely interesting rather than just healthy. Everything goes straight into the blender, then gets strained through a fine-mesh sieve so you end up with a silky-smooth tonic that looks almost too pretty to drink. Because it's built entirely from whole fruits, vegetables, and pantry staples, there's zero need to scan labels for hidden additives or worry about soy-derived ingredients sneaking in through sauces or flavor enhancers. The honey rounds out the earthiness of the beet without making it sweet, and the sea salt ties the whole thing together in a way that's surprisingly satisfying. Serve it over ice with a few basil leaves or cucumber slices on top and it instantly feels like a special occasion, even on a regular Tuesday.
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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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