Apple Juice Recipe

Wash all apples thoroughly under cool running water to remove wax, dirt, and residues.

Core the apples and cut them into 1–2 inch pieces. Peel if you prefer a clearer juice (peels add flavor and nutrients but make the juice cloudier). Reserve any particularly bruised spots to discard.

Simmer apples

Place chopped apples in a large saucepan or pot. Add 2 cups water (this helps extract juice while keeping concentrated flavor). Bring to a simmer over medium heat, then reduce heat to low. Cover and simmer gently for 15–20 minutes, stirring once or twice, until apples are very soft and breaking down.

Mash and steep

Use a potato masher or a wooden spoon to mash the softened apples in the pot to release more liquid and pulp. If using cinnamon, stir it in now. Turn off heat and let the mixture steep, covered, for 10 minutes to deepen flavor.

Initial strain

Set a fine-mesh sieve lined with cheesecloth (double layer) or a nut milk bag over a large bowl or pitcher. Carefully ladle or pour the apple mash and liquid into the lined sieve. Allow juice to drain by gravity for 10–20 minutes, pressing gently with the back of a spoon to extract more liquid but avoid forcing through solids that will cloud the juice.

Optional fine filtration

For clearer juice, transfer the collected juice through a second cheesecloth or a coffee filter set in a fine-mesh sieve. This step takes extra time but reduces sediment and cloudiness.

Sweeten and acidify

Stir in the lemon juice. Taste the juice and, if desired, add granulated sugar or honey 1 tablespoon at a time until you reach preferred sweetness. If the juice is very concentrated, dilute with up to 1/2 cup cold water to taste.

Refrigerate the juice until well chilled, at least 1 hour. Serve over ice if desired. Stir before serving because natural settling may occur.

Store leftover juice in a sealed container in the refrigerator for up to 3 days. Shake or stir before serving. For longer storage, freeze in airtight containers for up to 3 months.