Apple Juice Recipe

Apple Juice (Makes ~4 cups / 1 L)

1. 1

   Prepare apples

   Wash the apples thoroughly under cold running water to remove any wax or residue. Core each apple and cut into quarters. Peeling is optional: leave the skins on for more body and nutrients, or peel if you prefer a clearer juice.

2. 2

   Blend the apples

   Place the apple pieces in a high-speed blender or food processor. Add 1 cup (240 ml) cold water and blend on high until the apples are completely broken down and the mixture is smooth (about 45–60 seconds). If your blender is small, blend in batches and combine.

3. 3

   Strain the puree

   Line a fine-mesh sieve with cheesecloth or use a nut milk bag over a large bowl or pitcher. Pour the apple puree into the lined sieve/bag and let the juice drain by gravity. For faster extraction, gather the cheesecloth/bag and gently squeeze to press out the juice. Continue until most liquid is extracted and only dry pulp (apple mash) remains.

4. 4

   Sweeten and brighten

   Taste the extracted juice. If you prefer it sweeter, stir in up to 2 tablespoons granulated sugar, dissolving thoroughly. Add 1 tablespoon fresh lemon juice to balance sweetness and prevent browning. Adjust sugar and lemon to taste.

5. 5

   Chill and serve

   Refrigerate the juice for at least 30 minutes to chill and let flavors meld, or serve immediately over ice. Stir before serving. Stored in a sealed container, the juice will keep in the refrigerator for up to 48 hours; shake or stir before pouring since mild separation may occur.

6. 6

   Notes: For a clearer juice, double-strain through a clean cheesecloth after initial pressing. If you have a juicer, feed the apples through it instead of blending and straining—use the same amount of apples. If you want larger yield and thinner juice, add more water in step 2, adjusting sweetness accordingly.