Apple Juice Recipe

Prep apples

Wash apples well under cold running water. Remove stems, cut apples into quarters and remove any large seeds or damaged cores (no need to peel unless desired). If apples are very large, cut into smaller pieces so they fit your juicer or blender chute.

Method A — Using a juicer (faster, clearer juice)

Feed the prepared apple pieces through a masticating or centrifugal juicer according to the manufacturer's instructions. Collect juice in the container. After juicing all apples, stir in the fresh lemon juice to preserve color and brighten flavor. Taste and, if you want sweeter juice, stir in the granulated sugar (start with 1 tablespoon and dissolve by stirring; add up to the full 2 tablespoons to taste). Chill or proceed to serving.

Method B — Using a blender and strainer (no juicer)

Place the apple pieces in the blender with 1 cup cold water. Blend on high in 30–45 second bursts until very smooth (about 45–60 seconds total). Pour the blended apple purée through a fine-mesh sieve or cheesecloth set over a bowl; press or squeeze to extract as much liquid as possible. Discard or save the pulp for baking or smoothies. Stir the strained juice, add the fresh lemon juice and taste. If desired, dissolve the granulated sugar into the juice, starting with 1 tablespoon and adding up to 2 tablespoons total to reach your preferred sweetness.

Taste and adjust: after juice is extracted and lemon and sugar are added, taste the juice. If it's too concentrated, stir in up to 1/2 cup additional cold water, a few tablespoons at a time, until the body and sweetness suit your preference. Chill if not serving immediately.

When ready to serve, fill glasses with ice cubes (about 1/4 cup ice per 8–10 oz glass). Pour chilled apple juice over the ice. Lightly sprinkle a pinch (about 1/16–1/8 tsp) of ground cinnamon over each glass if using, or stir a small pinch into the pitcher for a subtle spice. Garnish each glass with a mint sprig if desired.

Storage: transfer any leftover juice to a sealed container and refrigerate up to 48–72 hours. Stir or shake before serving; fresh lemon juice helps slow browning but flavor is best within 24–48 hours.