Apple Juice Recipe

Wash and core

Wash the apples thoroughly under cold running water to remove wax and residues. Pat dry. On a cutting board, cut apples into quarters and remove the cores and any blemishes. Peeling is optional — leaving the skin adds nutrients and body to the juice.

Prep lemon

Roll the lemon on the counter to loosen juice, then cut in half and remove any seeds. You will use the lemon juice to brighten flavor and prevent oxidation.

Using a juicer

Feed the apple pieces through the juicer according to the manufacturer's instructions. Collect juice in the provided container. After juicing all apples, run the lemon halves through the juicer for a bright note.

Using a blender (no juicer)

Place apple pieces in the blender with up to 1 cup of water (use less for thicker juice). Pulse until the apples are fully puréed and no large chunks remain, about 30–60 seconds. Pour the purée through a fine-mesh strainer or cheesecloth set over a bowl or pitcher. Press with a spatula or squeeze the cloth to extract as much liquid as possible. Stir in juice from the lemon halves and discard solids.

Taste the extracted juice. If it’s too tart or cloudy for your preference, stir in up to 1 tablespoon sugar or honey to taste, and 1 teaspoon ground cinnamon if desired. If juice is very concentrated, dilute with up to 1 cup cold water, adjusting to your preferred sweetness and intensity.

Chill the juice in the refrigerator for at least 30 minutes before serving, or serve immediately over ice. Store in a sealed container in the refrigerator for up to 48–72 hours; shake or stir before serving as natural settling will occur.