Apple Juice Recipe

Prepare apples

Wash apples thoroughly. Remove any stems, bruised spots, or bad areas. Core the apples and cut into quarters. You may peel if you prefer a less cloudy juice, but leaving the peel on adds flavor and nutrients.

Cook apples (soften)

Place the quartered apples in a large pot with 2 cups of water. Bring to a simmer over medium heat, cover, and cook for 12–15 minutes until the apples are soft and breaking apart. Stir occasionally to prevent sticking.

Mash and extract

Remove the pot from heat. Use a potato masher or the back of a large spoon to mash the softened apples in the cooking liquid to release juices and pulp.

Strain the juice

Place a fine mesh strainer lined with cheesecloth (or a nut milk bag) over a large bowl or pitcher. Pour the mashed apple mixture into the strainer. Let it drip for several minutes, then gather the cloth edges and gently squeeze to extract as much juice as possible. For clearer juice, strain a second time through a clean cloth.

Sweeten and balance

Stir the extracted juice and add the lemon juice. Taste and add up to 2 tablespoons granulated sugar if desired, stirring until dissolved. If the juice is very concentrated, dilute with cold water or ice to your preferred strength (start with 1 cup cold water).

Chill and serve

Refrigerate the juice until well chilled (at least 1 hour) or serve immediately over ice. Shake or stir before serving because natural sediments may settle. Keeps in the refrigerator for up to 3 days in a sealed container.

For clearer-looking juice, after initial straining, let the juice sit in the refrigerator for several hours; sediment will settle to the bottom. Carefully decant the clearer juice into another container, leaving sediment behind. Alternatively, use a coffee filter for a final slow filtration.