Apple Juice Recipe

Wash and core

Wash the apples thoroughly under cold running water to remove wax and dirt. Pat dry. Quarter each apple and remove the core and seeds. Peeling is optional: leave the skins on for more flavor, color, and nutrients, or peel if you prefer a clearer juice.

Prevent browning

Cut the lemon in half. Squeeze about half the lemon over the cut apples (reserve the other half for taste). Toss the apple pieces so they are lightly coated; this slows oxidation and maintains color.

Using a juicer

If you have a centrifugal or masticating juicer, feed the apple quarters through the juicer according to the manufacturer's instructions. Collect the juice in a pitcher. Taste and proceed to optional sweetening or dilution.

Using a blender (no juicer)

Place apple pieces in a high-speed blender with 1/4 to 1/2 cup of water to help blend. Blend on high until smooth (about 30–60 seconds). Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher and pour the puree through. Use a spoon to press solids to extract as much liquid as possible. Discard or save the pulp for baking or compost.

Using a food mill or grater

If you have a food mill, process the apple pieces through it to separate juice/pulp from skins and cores. Alternatively, grate apples on a coarse grater, then press the grated apples through cheesecloth or a sieve to extract juice.

Sweeten and season

Taste the freshly extracted juice. If it needs sweetness, stir in sugar or honey 1 tablespoon at a time until desired sweetness is reached (the recipe lists 2 tbsp as a starting point). If using honey, dissolve it into a small amount of warm juice first. Optionally stir in ground cinnamon for a spiced note.

Dilute and chill

If the juice is very concentrated, dilute with cold water to taste (start with 1/4 to 1/2 cup). Chill the juice in the refrigerator for at least 30 minutes or serve over ice immediately.

Strain for clarity (optional)

For clearer juice, line a sieve with cheesecloth and let the juice rest in the refrigerator for 30–60 minutes so finer particles settle, then gently pour through the cloth into a clean pitcher to remove remaining solids.

Serve the apple juice cold over ice or straight from the fridge. Garnish with a thin apple slice or a lemon wheel if desired. Store leftover juice in a sealed container in the refrigerator for up to 48–72 hours; shake or stir before serving as natural separation may occur.