Apple Juice Recipe

Apple Juice

1. 1

   Wash and prepare apples

   Wash the apples thoroughly under cold running water to remove wax and residue. Remove any stems, bruised spots, or bad areas. There's no need to peel the apples unless you prefer a clearer juice; cores and seeds will be removed in the next step.

2. 2

   Cut apples

   Quarter each apple and remove the core and seeds. Cut the quarters into roughly 1-inch pieces so they blend easily. Place the cut apples into a large bowl or directly into the blender jug.

3. 3

   Blend

   Add the 1 cup cold water to the blender with the apple pieces. Blend on high for 45–60 seconds (or until mixture is smooth and pulpy). If your blender is small, blend in two batches for even processing.

4. 4

   Sweeten and brighten

   Pour the blended apple purée into a large bowl or jug. Stir in 1 tablespoon granulated sugar (adjust to taste) and 1 tablespoon fresh lemon juice to balance sweetness and prevent browning. Mix thoroughly until the sugar dissolves.

5. 5

   Strain for clear juice (optional)

   For clear, smooth apple juice: place a fine-mesh sieve or cheesecloth over a bowl or jug and pour the purée through. Use the back of a spoon to press the solids to extract as much liquid as possible. If you prefer cloudy/natural juice, skip this step and transfer the purée directly to the serving pitcher (this yields a thicker, smoothie-like juice).

6. 6

   Adjust consistency

   If the juice is too thick, stir in up to 1/2 cup additional cold water until you reach your desired consistency. Taste and add more sugar or lemon juice if needed.

7. 7

   Chill and serve

   Refrigerate the juice for at least 30 minutes to chill, or serve immediately over ice. Stir before serving. Store any leftover juice in a sealed container in the refrigerator for up to 48 hours; shake or stir before drinking as natural separation may occur.