Core the apples and cut into quarters (leave the skin on for nutrients). If your blender or juicer requires smaller pieces, chop into 1–2 inch chunks.

Trim and roughly chop the cucumber to fit your blender or juicer. If seeds are very large, remove them; otherwise leave them in.

Roughly chop the spinach and remove any large tough stems.

Zest the lemon lightly (optional) and then cut it in half. Juice the lemon and reserve the juice. Remove seeds.

If using fresh ginger, peel and slice into thin coins.

Blend or Juice

If using a juicer

Feed apples, cucumber, spinach, and ginger (if using) through the juicer according to manufacturer instructions. Collect juice in a pitcher. Stir in lemon juice, cinnamon, honey/maple syrup (if using), and cayenne. Taste and adjust sweetness or lemon as desired. Serve over ice or chilled.

If using a high-speed blender

Add apple pieces, chopped cucumber, spinach, lemon juice, ginger, cold water, cinnamon, honey/maple syrup (if using), and a pinch of cayenne to the blender. Blend on high until completely smooth (30–60 seconds). If you prefer a smoother, juice-like texture, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing/ squeezing to extract as much liquid as possible. Stir the strained juice, taste, and adjust seasoning (more cayenne for heat, more honey for sweetness). Serve over ice.

If you like a bit of pulp, skip straining and serve directly from the blender. Garnish with a light dusting of cinnamon and a lemon wheel, if desired.

Finish & Serve

Divide the prepared Apple Spice juice between glasses (approximately 12–14 ounces per serving). Add ice if desired and serve immediately for best flavor and nutrient retention.

Store any leftovers in an airtight container in the refrigerator and consume within 24–36 hours; shake/stir before drinking as separation may occur.