Juice Recipe

Prepare produce

Wash apples, tomato, and lemon thoroughly. Core and quarter the apples; no need to peel unless you prefer a smoother texture. Remove the tomato stem and roughly chop into large pieces. Roll the lemon on the counter and halve it for juicing.

Extract apple juice

If you have a juicer: feed the apple quarters through the juicer and collect the juice (should yield ~1 to 1 1/4 cups). If you have a blender: place apple quarters in the blender with 2 tablespoons cold water and blend on high until very smooth, about 30–45 seconds. Strain the blended apples through a fine mesh sieve or nut milk bag into a bowl, pressing to extract as much liquid as possible.

Blend tomato

Place the chopped tomato in the blender (no need to rinse between if using the same blender) and pulse until smooth, about 20–30 seconds. If you prefer less pulp, strain the tomato purée through the fine mesh sieve into the same bowl as the apple juice, pressing gently to extract liquid. You should obtain about 1/3 to 1/2 cup tomato juice.

Combine juices

In a pitcher or large measuring cup, combine the extracted apple juice (about 1 to 1 1/4 cups), 1 cup cranberry juice, and the tomato juice (about 1/3 to 1/2 cup). Stir to combine.

Season and sweeten

Add 1 teaspoon fresh lemon juice. Taste the mixture and, if desired, add 1 teaspoon honey or agave to balance tartness; stir until dissolved. If using, add a pinch (about 1/4 tsp) of salt to round flavors. Adjust sweetener or lemon to taste.

Chill and serve

Fill two glasses with 3 ice cubes each (or more, to preference). Pour juice evenly into glasses. Garnish with an apple slice or small tomato wedge if desired. Serve immediately, or chill in the refrigerator for up to 2 hours before serving.

Storage

Store leftover juice in a sealed container in the refrigerator and consume within 24–48 hours. Shake or stir before pouring, as separation may occur.