Apple Juice Recipe

Apple Juice

1. 1

   Prepare apples

   Wash the apples thoroughly under cool running water to remove wax and residue. Core each apple and cut into quarters. Peeling is optional: leave skins on for extra flavor, color and nutrients or peel for a clearer juice. Discard cores and seeds or reserve a few apple cores for compost.

2. 2

   Extract juice (blender method)

   Place half the cut apples into a high-speed blender. Add 1/4 cup of the water to help the blades if needed. Blend on high until the apples are broken down into a smooth purée (about 30–45 seconds). Repeat with remaining apples and remaining 3/4 cup water. If you prefer using a juicer, feed the apple quarters through the juicer and skip the next straining step.

3. 3

   Strain the purée

   Line a fine-mesh sieve with cheesecloth or use a nut milk bag over a large bowl. Pour the apple purée into the lined sieve/bag and let gravity extract the juice for 5–10 minutes, gently pressing with the back of a spoon or squeezing the bag to extract as much liquid as possible. Scrape and discard the remaining pulp or save it for applesauce or baking.

4. 4

   Season and balance

   Taste the freshly extracted apple juice. Stir in the granulated sugar, fresh lemon juice, and a pinch of salt. Mix until the sugar dissolves. Adjust sweetness or acidity: add up to 1 tablespoon more lemon juice for brightness or up to 1 tablespoon more sugar if the apples are very tart. If the juice is too concentrated, add small amounts of cold water to reach your desired consistency.

5. 5

   Chill and serve

   Refrigerate the juice for at least 30 minutes to chill and let flavors meld. Serve over ice cubes if desired. The juice will keep in a sealed container in the refrigerator for up to 3 days; shake or stir before serving as natural settling may occur.