Wash the apples thoroughly under cold running water to remove wax and residue. If you prefer a clearer juice, peel the apples; otherwise leave skins on for extra flavor and nutrients. Core the apples and cut into quarters or chunks roughly 1–2 inches in size so they process easily in a blender or juicer.

Choose extraction method

Two common methods: electric juicer (recommended for clear, quick juice) or blender (yields a pulpy purée that you will strain). Follow the directions below for your chosen method.

If using a juicer

Feed the apple pieces through the electric juicer according to the manufacturer's instructions. Collect the fresh juice in a pitcher. If the juice seems too concentrated, stir in up to 1 cup cold water to reach desired strength. Add the fresh lemon juice and 1–2 tablespoons sugar, taste, and adjust sugar or water as needed. Stir until sugar dissolves.

If using a blender

Place the apple pieces in the blender with 1 cup water (this helps it blend). Pulse into a smooth purée. Pour the purée into a fine mesh strainer set over a large bowl or line a sieve with cheesecloth and let gravity strain for 10–15 minutes, pressing gently with a spatula to extract more liquid. The leftover pulp can be used in baking or composted. If desired, re-strain for extra clarity. Transfer strained juice to a pitcher, add lemon juice and sugar (1–2 tbs), stir until dissolved. If too strong, dilute with up to 1 cup cold water to taste.

Optional hot extraction (for maximum yield)

Place apple chunks and 1 cup water in a saucepan. Bring to a gentle simmer, cover, and cook 10–15 minutes until apples are softened. Mash lightly with a potato masher to release more juice. Pour mixture through a fine mesh strainer or cheesecloth, pressing to extract liquid. Cool before serving. Add lemon juice and sugar to taste.

Adjust and chill

Taste the juice and adjust sweetness with up to 1–2 tbs additional sugar and acidity with extra lemon juice if needed. Refrigerate the juice for at least 30 minutes to chill, or serve immediately over ice. Stir before serving because natural settling may occur.

Storage

Store apple juice in a sealed pitcher or bottle in the refrigerator for up to 3 days for best flavor. Shake or stir before serving. For longer storage, freeze in airtight containers for up to 3 months.

Equipment & finishing

Use a fine mesh strainer or cheesecloth to remove pulp for clear juice. Use a clean pitcher for mixing and chilling. If serving, add ice pieces to individual glasses.