Fresh Apple Juice Recipe

Prepare apples

Wash the apples thoroughly under running water to remove wax and dirt. Pat dry. Remove any bruised spots. Core the apples and cut into quarters. Peeling is optional — keeping the peel adds nutrients and pectin for body but may make the juice slightly cloudier.

Blend apples

Place the apple quarters in a high-speed blender. Add the cold water and lemon juice. If you prefer sweeter juice, add the granulated sugar. Blend on high for 45–60 seconds until the mixture is smooth and pulpy.

Strain (for clear juice) or keep (for cloudy juice)

For clear juice: Line a fine-mesh sieve or nut milk bag over a large bowl or pitcher. Pour the blended apple mixture into the sieve or bag and allow it to drain by gravity, pressing gently with a spatula or squeezing the bag to extract as much liquid as possible (about 2–3 minutes). For cloudy/nutrient-dense juice: skip straining and pour the blended mixture directly into a pitcher, stirring to combine.

Adjust and chill

Taste the juice. If more sweetness is desired, dissolve an additional 1/2–1 tablespoon sugar in a tablespoon of warm water and stir into the juice until fully incorporated. If the juice is too strong, dilute with up to 1/2 cup cold water. Refrigerate the juice for at least 30 minutes or serve immediately over ice cubes.

Serve

Stir the chilled juice before pouring. Pour into glasses over ice if desired. Garnish with a thin apple slice or lemon wedge if you like. Store leftover juice in an airtight container in the refrigerator for up to 48 hours; shake/stir before serving because separation may occur.