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Ingredients
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Apple Juice
Method
Apple Juice
- 1
Prepare apples
Select about 0.9 kg (approximately 6–8 medium) fresh, ripe apples. Wash thoroughly under running water to remove dirt and any wax. Remove stems. For non-organic apples, you may peel if desired, but leaving the peel adds nutrients and flavor. Core the apples and cut into pieces that fit your juicer or blender (roughly 1–2 inch chunks).
- 2
Juicing with a juicer
Feed the apple pieces through a centrifugal or masticating juicer according to manufacturer's instructions. Collect juice until you have at least 300 ml. If the yield is less than 300 ml, juice additional apple pieces. If desired, stir in 1 tsp lemon juice to help prevent oxidation and preserve color.
- 3
Juicing with a blender (if no juicer)
Place the apple pieces in a high-speed blender with 50 ml cold water to help blending. Blend until very smooth (30–60 seconds). Pour the blended apple puree through a fine-mesh sieve, cheesecloth, or nut milk bag set over a bowl. Press or squeeze to extract the juice. Repeat pressing until you have about 300 ml of liquid. Stir in 1 tsp lemon juice if using.
- 4
Adjust and chill
Taste the juice. If it's too thick, stir in up to 25–50 ml additional cold water to reach desired consistency while keeping roughly 300 ml total. Do not over-dilute. Chill the juice in the refrigerator for at least 10–15 minutes if not serving immediately, or serve over 2–3 ice cubes.
- 5
Serve
Pour 300 ml of apple juice into a chilled glass. Optionally add the ice cubes. Consume immediately for best flavor and nutrient retention. If storing, keep in a sealed container in the refrigerator and consume within 24–48 hours for best quality.