Apple Juice Recipe

Prepare apples

Wash the apples thoroughly under cold running water to remove any wax or residue. Pat dry. Core each apple and cut into quarters. No need to peel unless you prefer a milder flavor — the peel adds nutrients and natural sweetness.

Juicer method (preferred)

Feed the apple quarters through a juicer. Collect the juice in a clean container. If juice looks too thick, stir in up to 60 ml cold water to reach your desired consistency. Add 1 tsp fresh lemon juice immediately and stir to prevent browning and brighten flavor.

Blender method (if no juicer)

Place apple quarters in a blender with 60 ml cold water. Blend on high until very smooth (20–40 seconds). Pour the blended apples through a fine-mesh sieve or cheesecloth into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard or reserve the pulp for use in baking or oatmeal. Stir in 1 tsp fresh lemon juice.

Adjust and taste

Taste the juice. If you prefer it sweeter, add up to 1 tablespoon granulated sugar or honey and stir until dissolved. If the flavor is too intense, dilute with small increments of cold water (10–30 ml) until balanced.

Chill: Refrigerate the juice for 10–15 minutes if you want it cold quickly, or serve over ice cubes.

Serve: Pour the juice into a glass over ice if desired. Garnish with a mint sprig. Give a final quick stir and serve immediately for best flavor and freshness.

Storage: Store any leftover juice in an airtight container in the refrigerator for up to 48 hours. Stir before serving; flavor and color will mellow with time.