Apple Juice Recipe
Make Apple Juice Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Apple Juice
Optional for clarity & storage
Method
Apple Juice
Prepare the apples
Wash the apples thoroughly under cold running water to remove wax and residue. Cut each apple into quarters and remove the cores and seeds. You may peel the apples if you want a clearer juice, but leaving the skins on preserves flavor and nutrients.
Chop and weigh
Roughly chop the apple quarters into pieces small enough to fit your blender or juicer. You should have about 2 lbs (roughly 6–8 medium apples) of pieces. Place the chopped apples in a large bowl.
Blend
Add the chopped apples and 2 cups of cold water to a high-speed blender. Blend on high in 20–30 second pulses until the mixture is smooth and uniformly pureed. If your blender struggles, blend in batches to avoid overheating.
Strain
Place a fine-mesh sieve lined with cheesecloth over a large bowl or pour the blended apple puree into a nut milk bag. Allow the juice to drain by gravity, then gently press or squeeze the pulp to extract as much liquid as possible. For a clearer juice, strain the liquid a second time through clean cheesecloth or a fine sieve.
Sweeten and brighten
Taste the fresh apple juice. If it needs a touch of sweetness, stir in up to 1 tablespoon granulated sugar until dissolved. Add 1 tablespoon fresh lemon juice to brighten flavor and prevent browning. Stir well.
Adjust consistency and chill
If the juice is too concentrated, stir in up to 1 cup filtered water to reach your desired intensity. Refrigerate the juice for at least 30 minutes or serve immediately over ice (about 1 cup ice per 2–3 servings).
Store
Transfer the apple juice to a sterilized bottle or airtight container and refrigerate. Fresh apple juice is best consumed within 48–72 hours. Shake or stir before serving as natural settling may occur.
Optional: For clearer juice
If you prefer very clear, store-bought style juice, let the strained juice sit in the refrigerator for a few hours; any remaining pulp will settle to the bottom. Decant the clearer top layer into another container, leaving sediment behind. Alternatively, use a coffee filter for a slower, finer strain.