Apple Juice Recipe

Wash and prepare apples

Rinse apples under cold running water to remove dirt and wax. Core the apples and cut them into quarters. Peeling is optional — leaving the skin on adds nutrients and color; if you prefer a clearer juice, peel about half of them.

Process apples

Place the apple pieces in a blender or food processor in batches if necessary. Add 2 tablespoons of the cold water per batch to help processing. Pulse or blend until apples are broken down into a coarse puree (about 30–60 seconds per batch).

Extract juice

Line a large bowl with a double layer of cheesecloth or use a fine-mesh strainer. Pour the apple puree into the cheesecloth/strainer. If using cheesecloth, gather the edges and twist, then press and squeeze firmly to extract as much juice as possible. If using a strainer, press the puree with the back of a spoon or a spatula. Continue until most liquid is extracted (you should have about 2 to 3 cups of raw juice from 2 lb apples).

Adjust and clarify

Pour the extracted juice into a measuring cup. Add the remaining cold water to reach desired strength (about 1 cup total water used including processing water). Stir in the granulated sugar, fresh lemon juice, and a pinch of salt. Taste and adjust: add up to 1–2 tsp sugar for sweeter juice or more lemon for brightness. If you want clearer juice, let the juice sit in the fridge for 1 hour so fine solids settle, then carefully decant or strain through a fine mesh.

Chill and serve

Refrigerate the juice for at least 30 minutes. Serve over ice if desired. Store any leftover juice in a sterilized bottle or jar with a tight lid in the refrigerator and consume within 2–3 days.

If you prefer an extremely clear juice, filter the chilled juice through a coffee filter or a nut milk bag; this will take longer but will remove more fine particles. For longer storage, pasteurize: heat the juice to 160°F (71°C) for 1 minute, cool quickly, then bottle in sterilized containers and refrigerate. Note that refrigerating raw fresh juice without pasteurization limits safe refrigerated storage to a few days.