Apple Juice Recipe

Wash and core

Wash the apples thoroughly under cool running water to remove wax and any residues. Pat dry. Core the apples and cut into quarters. Peeling is optional—keeping the skin retains flavor and nutrients, but for a smoother, less bitter juice peel if desired.

Cut to fit

Cut the apple quarters into pieces small enough to fit your blender or feed chute of your juicer (about 1–2 inch pieces). Remove any seeds or browned areas.

Using a juicer

Feed the apple pieces through a cold-press or centrifugal juicer, collecting the fresh apple juice in a pitcher. If the juice is very pulpy, pass it through a fine-mesh sieve or nut milk bag to remove excess solids, pressing gently to extract as much liquid as possible.

Using a blender

Place apple pieces in the blender with 1 cup filtered water. Blend on high until completely smooth (30–60 seconds). Pour the blended apple purée through a fine-mesh sieve or nut milk bag set over a bowl or pitcher. Use a spatula or your hands to press and squeeze the purée to extract as much juice as possible.

Stir in 1 tablespoon fresh lemon juice into the strained apple juice to brighten flavor and help preserve color. Taste the juice; if you prefer it sweeter, add up to 1 teaspoon sugar or honey and stir until dissolved. If the juice is very concentrated, dilute with cold water to your preferred strength (start with 1 cup cold water and adjust).

Chill and serve: Refrigerate the juice for at least 30 minutes or serve immediately over ice cubes. Fresh apple juice is best consumed within 48 hours; store tightly capped in the refrigerator.