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Ingredients
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Whole Fruit
Optional Add-ins
Equipment (not consumed)
Method
Prepare Fruit
Wash and core
Rinse the apples under cool running water to remove any wax or residue. Pat dry. Cut each apple into quarters and remove the core and any seeds. Peel only if you prefer a smoother juice; otherwise leave the skin for extra flavor and nutrients.
Add lemon
Cut the half lemon in half and squeeze the juice over the cut apple pieces. This prevents browning and adds a bright flavor to the juice.
Extract Juice
Using a juicer
Feed the apple pieces through the juicer according to the manufacturer's instructions. Collect the juice in a pitcher. If you want a lighter flavor, add up to 1/2 cup cold water and stir.
Using a blender (no juicer)
Place the apple pieces and the squeezed lemon into the blender. Add 1/2 cup cold water to help blend. Blend on high until the mixture is very smooth, about 45–60 seconds. Pour the puree through a fine-mesh strainer, nut milk bag, or cheesecloth set over a large bowl. Press and squeeze with a spoon or your hands to extract as much liquid as possible. Discard or save the leftover pulp for baking or composting.
Finish and Adjust
Taste the juice. If you prefer it sweeter, stir in up to 1 tablespoon of granulated sugar or honey until dissolved. For a subtle warm note, add 1/4 teaspoon ground cinnamon and stir. Chill the juice in the refrigerator for at least 30 minutes for best flavor, or serve immediately over ice.
Store leftovers in a sealed container or pitcher in the refrigerator for up to 3 days. Shake or stir before serving, as natural separation may occur.