Apple Juice Recipe

Wash

Rinse the apples thoroughly under cool running water to remove wax, dirt, and residues. Pat dry with a clean towel.

Core and chop

Core the apples and cut them into quarters or chunks. Peeling is optional — leaving the skin on preserves nutrients and adds body; peel only if desired for a smoother juice.

Place the chopped apples in a large saucepan or pot. Add 1 cup filtered water (optional — use less water for more concentrated juice). Bring to a gentle simmer over medium heat, cover, and cook for 15–20 minutes, stirring once or twice, until apples are very soft and breaking down.

Remove from heat and let cool for 5 minutes. Use a potato masher or the back of a spoon to mash the softened apples to release more juice and pulp.

Line a fine-mesh sieve with cheesecloth or use a nut milk bag and set it over a large bowl or pitcher. Pour the mashed apple mixture into the cloth/sieve. Let drain for several minutes, then gather the cloth and squeeze firmly to extract as much liquid as possible. If you prefer completely clear juice, strain the extracted liquid again through a fine mesh or coffee filter to remove fine sediment.

Taste the juice. If brighter acidity is desired, stir in 1 tablespoon lemon juice. If you prefer sweeter juice, add up to 1 tablespoon granulated sugar or honey and stir until dissolved. For a warm aromatic note, whisk in 1/4–1/2 teaspoon ground cinnamon to taste (start with less). Chill the juice in the refrigerator or serve immediately over ice.

Transfer the juice to a clean glass bottle or pitcher. Refrigerate and consume within 3–4 days for best quality. Shake or stir before serving as natural settling may occur.