Tree Nut Free Cucumber-Basil Beet Tonic
This vibrant, jewel-toned drink is earthy from fresh beet, cooling from cucumber, and brightened by lemon and a handful of fragrant basil — it tastes like something you'd pay too much for at a wellness café. The grated ginger adds a gentle warmth that ties everything together without overpowering the other flavors. Everything goes straight into the blender and then gets strained through a fine-mesh sieve, so the final result is silky-smooth and surprisingly elegant for how little effort it takes. Because the whole recipe is built around whole fruits, vegetables, and herbs, there's nothing hidden to worry about — no processed syrups, no mystery additives, just clean, whole ingredients you can see and trust. A small drizzle of honey rounds out the tartness from the lemon juice, and you can easily nudge the balance to your taste before serving. Pour it over ice with a sprig of basil or a few cucumber slices and it looks genuinely stunning in a glass.
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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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