How to make apple juice at home with a blender, juicer, or manual, with no added sugar! Fresh, delicious, and easy to prepare, this homemade apple juice (aka unfiltered apple cider juice) is ready in no time at all.
There are three main ways that you can easily use to make homemade apple juice at home, including with a juicer, blender, or manually (machine free).If your apples are waxed, then you’ll first want to remove this. To do so, you can dip the apples in hot water with a splash of distilled vinegar (or ACV) for a few seconds, then rinse them with cold tap water. Alternatively, you can use some apple cider vinegar or white vinegar and a paper towel to wipe the apples then rinse them.
Using a Blender
Clean and chop the apples, discarding the core with the seeds. Optionally peel the apples – though I don’t.
Add the apple pieces to your blender along with ½ cup or so of water (or even orange juice) – this will help the machine blend the apples into a smooth(-ish) juicy, pulpy consistency.
If you want to get rid of the pulp, pour the apple juice into a nut milk bag or through a muslin cloth and manually squeeze it to squeeze out as much liquid as possible.You can optionally add some back into the juice if you want just a little pulp. Check the FAQs for more ways to use the leftover apple pulp.
Using a Juicer
Wash, and chop the apples – removing the inner core/seeds – into pieces small enough to fit your juicer chute. Optionally peel the apples, though I don't.
Feed the apple pieces into your juicer, and voila! Save the apple pulp to use later (check FAQs).
Squeezing the Juice Manually
Wash the apples if needed. Then grate them into a muslin/cheesecloth-lined bowl (or use a strainer).
Once grated, pull the cloth together, twist the top and wring it well/ squeeze by hand to remove as much juice from the apples as possible.To make the process simpler, freeze the grated apple overnight, then leave it to defrost at room temperature before squeezing the juice. When thawing, the apple will soften enough to make it easier to squeeze.
Bonus: Boiling Method
This isn't a method I often use, as I prefer to use heat-free methods for the highest nutrition. However, the boiled method often makes for a higher volume of juice, AND it allows you to use lots of leftover apple scraps from other recipes, too (peels, cores, etc.)Gather your apple scraps and any additional washed thin apple slices – there's no need to core them as you’ll be straining all the pulp afterward anyway. However, feel free to do so if you want to use the pulp for applesauce.
Add the apples to a large pot and cover them with an inch of water (don’t add too much as it will dilute the juice. It is better to add more later if preferred than add too much now). Bring the mixture to a boil over medium-high. Once the water boils, reduce to a simmer and cover with a lid, cooking for 25-30 minutes (stirring occasionally), or until the apples are very tender.
Transfer the mixture through a fine-mesh strainer, muslin cloth, or nut milk bag to strain. Next, use a spoon (or your hands when it’s cool enough to handle) to press/squeeze the remaining apple pulp to remove as much juice as possible.
Taste and adjust the juice with more water/sweetener if preferred. Then, you can use the leftover apple pulp to mix/blend into homemade applesauce with a bit of cinnamon and sweetener. You can also "water bath can" this version of apple juice, though I haven’t tried. I recommend referring to professional guidelines. However, my previous experience would have me recommending a 10-minute processing time, leaving an inch headspace in the canning jars before processing.
How to Store?
Store: I recommend drinking homemade apple juice within 24 hours for the best flavor and nutrient levels. However, the leftover juice will last up to 5 days in the refrigerator in an airtight container. It will brown over time as it oxidizes. To increase the shelf life of the homemade apple juice then you can pasteurize the juice.Freeze: freeze any leftover apple juice as quickly as possible for optimal nutrient retention. I recommend doing so in ice-cube trays for "portioned" juice. You can store the juice in the freezer for several months (4-6). You can then add the apple juice ice cubes to other drinks, smoothies, and slushies - or allow them to thaw in the fridge first.
Notes
Apple cider vs apple juice: with some research, I've found that, according to the Massachusetts Department of Agriculture, cider is raw, unfiltered apple juice. Whereas apple juice has been filtered to remove the pulp (then usually pasteurized to extend the shelf life). With this apple juice recipe, you can make either – though the main recipe is for apple cider juice (unfiltered!).
Experiment with apples: there are many varieties to choose from – so experiment to find your perfect type/blend.
To avoid juice browning: you can add some lemon juice or citric acid to the juice to help delay the oxidization process.
Don't discard the apple pulp: there are several ways to use this (all listed in the FAQs on the blog post).
Make apple popsicles: you can pour the apple juice (pulp included) into popsicle molds for a healthy, unsweetened, refreshing treat.
No need to peel: I recommend using organic apples, when possible, to avoid any nasty pesticides in the skin. Otherwise, the skin helps to add extra nutrients and fiber (when the juice isn't filtered/sieved).
Optional Add-ins:
Sweetener: if you're using tart apples but want a sweeter flavor, you can naturally sweeten the juice. I recommend using a liquid option like maple, agave, or honey - they all pair well with apples.
Spices: cinnamon and cardamom pair wonderfully with fresh homemade apple juice and create a "warm" depth of flavor.
Citrus: not only can orange/apple/lime juice help to balance sweet apple juice, but the acidity can also help prevent the unfiltered apple juice from browning too soon.
Greens: I like to add extra greens when using green apples. For example, a big handful of spinach or kale. This will pack in nutrients without impacting the flavor too much.
Water: You can dilute the juice further with more water, coconut water, or even sparkling water.
Other fruits: there are plenty of fruits that will pair with this homemade apple cider juice. Orange, blueberries, other berries, pineapple, guava, mango, etc.
Alcohol: vodka and rum pair well with apple juice. Others may work, but I haven’t tried any.
Simple Apple Juice Recipes/Variations:
Apple ginger juice: I love the spicy, acidic zing of apple ginger juice. Adjust the amount to taste (I recommend around ½-inch piece per 3-4 apples used). You can either add the ginger to your blender/juicer OR use pre-juiced ginger juice. Optionally add a pinch of cayenne, too.
Apple orange juice: use double the number of oranges to apple and optionally some lemon/lime juice and/or ginger for a morning pick-me-up! A little carrot juice added would also be delicious.
Apple carrot juice: the lightness of carrot juice pairs well with the rich sweetness of apple juice. I recommend using more carrots than apples (between 2-3 carrots per apple used). Ginger would also pair well with these flavors (around ½-inch piece) and/or some lemon/lime.
Apple celery juice: I have a recipe for green detox celery juice, which combines celery, apple, cucumber, and ginger. You can also make a simple apple celery blend with a stalk or two of celery added to this apple juice recipe. A little lemon juice and sweetener would also pair well.
Apple cucumber juice: this juice is very light and works well with lots of other add-ins (carrot juice, beet juice, spinach, other "green juice" ingredients). Use around 1 cucumber per 2 apples.
Apple kiwi green juice: per serving, combine one kiwi, one sweet green apple, and 1/3-1/2 cucumber.
Check the blog post for notes on apple choices and answers to top FAQs!