Apple Juice Recipe

Wash and prepare apples

Rinse the apples under cool running water and dry. Core each apple and cut into quarters. Peeling is optional—leave skins on for more nutrients and color (the juice will be slightly cloudier). Remove any bruised spots.

Blend or press apples

Place the apple pieces in a high-speed blender or food processor. Add 1 cup cold water to help the blending. Blend in short pulses until the mixture becomes a smooth purée (about 30–60 seconds). If you have a juicer, feed the apple pieces through the juicer instead of blending.

Strain the purée

Place a fine-mesh sieve or nut milk bag over a large bowl or pitcher. Pour the apple purée into the sieve. Use a spatula to press the pulp against the sieve to extract as much liquid as possible. If using a nut milk bag, gather the bag and squeeze firmly until mostly dry. This yields fresh apple juice; expect some pulp and natural cloudiness.

Sweeten and brighten

Stir the strained juice with the granulated sugar and fresh lemon juice until dissolved. Taste and adjust: add up to 1 tablespoon honey or maple syrup if you prefer a sweeter juice, or increase lemon to brighten flavor. Add a pinch of salt if desired to enhance sweetness.

Chill and serve

Refrigerate the juice for at least 30 minutes to chill and allow flavors to meld. Serve over ice if desired. Fresh juice is best consumed within 48 hours; store in a sealed container in the refrigerator. If you want longer storage, heat the juice to 70–75°C (not boiling), pour into sanitized bottles, and refrigerate or freeze.