Apple Juice Recipe

Wash and prepare apples

Rinse the apples under cold running water to remove any wax or debris. Pat dry. Core the apples and cut into quarters. Peeling is optional — leaving the peel on adds flavor, nutrients and color; if you want a clearer juice, peel them.

Measure and prepare extras

Measure the lemon juice and any optional sweetener. If using honey, have it at room temperature so it blends easily.

Place the apple quarters into a high-speed blender in batches if necessary. Add 1/2 cup of the cold water and the 1 tablespoon lemon juice. If using sugar or honey and/or cinnamon, add now. Blend on high until the mixture is completely smooth, about 45–60 seconds per batch.

Taste the blended apple puree and add the remaining cold water in small increments to reach your desired consistency. Adjust sweetness or lemon juice to balance flavor.

For clear apple juice (straining)

Line a fine-mesh sieve with a double layer of cheesecloth or use a nut milk bag over a large bowl. Pour the blended apple puree into the lined sieve or bag. Let it sit and drain for 10–15 minutes, then gather the cloth/bag and gently squeeze to extract as much juice as possible. For a clearer result, repeat filtering through a clean cloth.

For cloudy apple juice (no straining)

If you prefer a more rustic, cloudy juice (also called fresh-pressed style), skip straining and transfer the blended puree to a pitcher. You can chill and serve as-is or give it a quick stir before serving.

Transfer the strained or unstrained juice to a pitcher. Taste and adjust sweetness, lemon or cinnamon as desired. Chill in the refrigerator for at least 30 minutes or serve immediately over ice cubes.

Store any leftover fresh juice in a sealed container in the refrigerator for up to 48 hours. Shake/stir before serving, as natural separation may occur.