Apple Juice Recipe

Prepare the apples

Wash the apples thoroughly under cold running water to remove wax and dirt. Core the apples and cut them into quarters. Peeling is optional — leaving the skin on increases nutrients and color but can slightly change texture.

Process apples

Place the apple quarters in a high-speed blender or food processor in batches if necessary. Add 1/4 cup of cold water per batch to help the blades move. Blend on high until the apples are fully puréed (about 30–60 seconds per batch).

Extract juice

Line a large bowl with a fine-mesh sieve lined with cheesecloth or a nut milk bag. Pour the apple purée into the cloth/sieve. Gather the cloth edges and twist firmly to press out the juice. Continue until most liquid is extracted and only dry pulp (apple pomace) remains. If you prefer a slightly pulpy juice, stop earlier.

Sweeten and balance

Taste the extracted juice. Stir in the lemon juice to brighten flavor. If the juice is less sweet than desired, dissolve up to 2 tablespoons granulated sugar or honey into 2 tablespoons warm water and stir into the juice; adjust to taste. If the juice is very concentrated, thin with up to 1 cup cold water to reach preferred strength.

Chill and serve

Refrigerate the juice for at least 30 minutes to chill and let flavors meld, or serve immediately over ice cubes. Stir before pouring since minor settling can occur. Store any leftover juice in an airtight container in the refrigerator for up to 48–72 hours; shake/stir before drinking.

Optional: clarify (for clearer juice)

If you want clearer juice, let the freshly pressed juice sit refrigerated for several hours so solids settle, then carefully decant the clear layer. Alternatively, pass the juice through a coffee filter or paper towel-lined sieve to remove finer particles (this will reduce yield).