Apple Or Tomato Juice Recipe

Choose your base

Decide whether you are making apple juice or tomato juice. Use either the apples listed under 'Base Fruit / Vegetables' or the tomatoes — do not use both at once unless you want a mixed juice.

Wash and prep produce

Thoroughly wash apples or tomatoes under running water. For apples: core and cut into quarters (peel optional). For tomatoes: remove stems and cut into quarters. Remove any bruised or dark spots.

High-speed blender method

Place prepared fruit (about 6 cups worth) into a high-speed blender. Add 1 to 1 1/2 cups of cold water to help the blending process. Blend on high until completely smooth, about 45–60 seconds. If blending apples and you want clearer juice, blend longer.

Using a juicer

Feed the prepared apples or tomatoes through a juicer according to the manufacturer's instructions. Collect the juice in a pitcher. No additional water is necessary unless you prefer a milder consistency.

Straining (optional for smoother juice)

For a smoother, pulp-free juice: place a fine-mesh strainer or cheesecloth over a large bowl or pitcher. Pour the blended mixture through the strainer, pressing gently with a spatula to extract as much liquid as possible. Discard pulp or save for baking/compost.

Sweeten and brighten (apples)

If making apple juice, stir in 1 tablespoon lemon juice and up to 2 tablespoons sugar or honey, tasting and adjusting to desired sweetness. If juice is too thick, add remaining water a little at a time until you reach the preferred consistency.

Season tomato juice

If making tomato juice, stir in 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon Worcestershire sauce if desired. Taste and adjust seasoning. Add up to 1 cup cold water if the tomato juice is too concentrated.

Chill

Refrigerate the juice for at least 30 minutes to chill and let flavors meld, or serve immediately over ice if preferred.

Fill serving glasses with ice if desired. Pour chilled juice into glasses. Garnish apple juice with a mint sprig or a thin apple slice; garnish tomato juice with a basil leaf or celery stick. Serve cold.

Store leftover juice in an airtight container or pitcher in the refrigerator for up to 48–72 hours. Shake or stir before serving. For longer storage, freeze in ice cube trays or freezer-safe containers for up to 3 months.