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Ingredients
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Apple Juice
Method
Apple Juice
Wash and prepare apples
Rinse the apples under cold running water to remove any wax or residues. Pat dry. Core the apples and cut into quarters; you may leave the skin on for more fiber and flavor. Remove any bruised spots.
Blend apples
Place the apple quarters in a blender. Add the filtered water (100 ml) to help the blending process. Add the lemon juice (1 tsp) to preserve color and brighten flavor. If you prefer sweeter juice, add the granulated sugar (1 tsp) now. Blend on high for 45–60 seconds, or until the mixture is very smooth and liquid.
Strain (optional for clear juice)
For a clearer, pulp-free juice, place a fine mesh sieve or cheesecloth over a jug and pour the blended apple mixture through it. Use a spatula or the back of a spoon to press and extract as much liquid as possible. If you prefer a cloudy, thicker juice, skip this step and keep the pulp.
Adjust consistency and taste
Taste the strained or unstrained juice. If it is too thick, stir in up to 1–2 tablespoons (15–30 ml) additional cold water to reach the desired consistency. If it needs more brightness, add a little more lemon juice (up to 1/2 tsp). If not sweet enough, dissolve a little more sugar to taste.
Chill and serve
Fill a 200 ml glass with a couple of ice cubes if desired. Pour the apple juice into the glass. Serve immediately for best flavor and color. Store any leftover juice in a sealed container in the refrigerator and consume within 24–48 hours.