Apple Juice Recipe

Wash and core

Wash the apples thoroughly under cold running water to remove wax and residues. Pat dry. On a cutting board, cut away any bruises, core each apple and roughly chop into quarters. Peeling is optional — leaving the peel adds nutrients and flavor.

Prevent browning

Place the chopped apples in a bowl and drizzle the fresh lemon juice over them, tossing gently. This slows enzymatic browning and brightens flavor.

Using a juicer (recommended)

Feed the apple pieces through the juicer according to the manufacturer's instructions. Collect the juice in a pitcher. If the juice appears very pulpy and you prefer clearer juice, proceed to straining below.

Using a blender/food processor

Place apple pieces in the blender with up to 1 cup cold water to help blending. Pulse to break down the apples until smooth. Pour the blended apple purée into a fine-mesh strainer lined with cheesecloth set over a large bowl. Let gravity drain for 10–15 minutes, then gather the cheesecloth and squeeze gently to extract more juice. Repeat until you have the desired yield.

Taste the fresh juice. If it is too tart or not sweet enough, stir in up to 1 teaspoon of granulated sugar or honey dissolved into a small amount of warm water, then mix into the juice until fully combined. If the juice is too concentrated, add a little cold water, 2 tablespoons at a time, until you reach the desired intensity.

If you prefer clearer juice, pour the juice through a second finer straining (fine-mesh or layered cheesecloth) and let it settle in the refrigerator for 30–60 minutes; sediment will settle to the bottom and you can decant the clearer top juice.

Transfer the juice to a clean bottle or jar, chill thoroughly. Serve over ice if desired. Store refrigerated and consume within 3 days for best freshness.