Apple Juice Recipe

Wash and prepare apples

Rinse apples under cool running water to remove any wax or residue. Pat dry with a clean towel. Core the apples and cut into quarters. Peeling is optional — leaving the peel adds flavor, color, and nutrients; if you prefer clearer juice, peel the apples.

Prep the lemon

Roll the lemon on the counter firmly to soften, then cut in half. Reserve one half for juicing and the other for garnish or an extra splash of brightness if desired.

If you have a juicer (recommended for clear juice)

Feed the apple quarters through a centrifugal or masticating juicer, alternating with a squeeze of lemon to prevent browning. Collect juice in a pitcher. Taste and, if desired, stir in up to 2 tablespoons sugar or honey dissolved in a little warm water, then chill. If the juice is pulpy, strain through a fine-mesh sieve or cheesecloth for a clearer result.

If you have a blender (for fresh cloudy juice)

Place apple quarters and the juice from half the lemon in the blender. Add up to 1 cup cold water to help blending. Blend on high until completely smooth (30–60 seconds). Pour the mixture through a fine-mesh sieve, nut milk bag, or several layers of cheesecloth set over a bowl or pitcher. Use a spatula or spoon to press and extract as much liquid as possible. Taste and sweeten with up to 2 tablespoons sugar or honey if desired, stirring until dissolved.

If you have neither (stovetop method)

Chop apples into small pieces and place in a large saucepan with 1 cup water and the juice of half a lemon. Bring to a gentle simmer over medium-low heat, cover, and cook until apples are very soft, about 20–25 minutes. Mash the cooked apples with a potato masher, then pour the mixture through a fine-mesh sieve or cheesecloth, pressing to extract the juice. Sweeten to taste if desired and chill.

Once strained or collected, refrigerate the juice until cold (at least 30 minutes) or serve immediately over ice. Stir before serving, as natural settling may occur. Garnish with a thin lemon slice if desired. Store leftover fresh apple juice in a sealed container in the refrigerator for up to 48 hours; for best flavor, consume within 24 hours.