Fresh Green Apple Juice
A bright, crisp, tart-sweet juice made from Granny Smith apples and a squeeze of lemon, which keeps the color vivid and green. Works with a centrifugal or cold-press juicer, or a blender and strainer.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Makes
- About 2 cups (480 ml), 2 servings
Steps
Before you start
- Chill the apples in the fridge for a few hours so the juice is cold when served.
- Wash the apples well under running water, rubbing the skins, since you'll juice them unpeeled.
- Have your lemon juice measured out before you start so you can add it right away. It slows browning.
- Know your juicer's feed chute size so you cut the apples to fit.
Squeeze the lemon
- Roll the lemon firmly on the counter, cut it in half and squeeze it through a strainer or by hand into the large jug until you have 2 tablespoons (30 ml) of juice.
- Remove any seeds.
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Ready when: You have 2 tablespoons (30 ml) of seed-free juice in the jug.
Tip: Put the lemon juice in the jug first so the apple juice lands in it and starts being protected right away.
Prep the apples
- Wash the apples and cut off the stem and blossom ends.
- Quarter them, cut out the cores and seeds, then cut into wedges small enough for your juicer's feed chute.
- Leave the skins on, since they add color and flavor.
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Ready when: All apples are cored and cut into wedges with no seeds left.
Tip: Remove all seeds; they are bitter and can taste harsh in the juice.
Juice the apples
- Set the jug with lemon juice under the spout.
- Feed the apple wedges and the optional ginger through the juicer, alternating soft and firm pieces.
- Push gently with the pusher rather than forcing them in.
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Ready when: The pulp coming out of the juicer looks fairly dry and you have about 2½ cups (600 ml) of juice with some foam. It settles to about 2 cups (480 ml).
Tip: No juicer? Blend the wedges with ¼ cup (60 ml) cold water until smooth, then strain through a nut milk bag, squeezing firmly. Add the lemon juice at the end.
Stir and skim
- Stir the juice with a spoon to mix in the lemon.
- Skim off the foam from the top if you prefer a clearer juice, or leave it for a frothier drink.
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Ready when: The juice is a uniform pale green-gold color.
Serve right away
- Fill two glasses with ice if using, and divide the juice between them, about 1 cup (240 ml) each.
- Drink immediately for the best flavor and color.
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Ready when: The juice is cold, bright and lightly foamy.
Tip: If you don't serve it right away, pour it into a jar filled to the top to limit air contact.
Good to know
Tips
- Cold apples give a cold, refreshing juice without needing much ice that would dilute it.
- Granny Smiths are tart; if the juice is too sharp for you, swap one of the green apples for a red sweet apple.
- Juice soft and firm pieces alternately to help the juicer push out the most liquid.
- Wash and dry your juicer parts right after using; apple pulp sticks as it dries.
Make ahead
Best fresh, but you can juice up to 24 hours ahead. Store in a full, airtight glass jar in the fridge and shake before serving.
Storage & reheating
Room temperature: serve within 30 minutes. Fridge: up to 24 hours in a full, tightly sealed glass jar; the color may darken slightly and it may separate, so stir or shake before drinking. Freezer: up to 3 months in freezer-safe containers with ½ inch (1 cm) headspace; thaw overnight in the fridge and shake well. Serve cold; do not reheat.
Substitutions
- Granny Smith apples → Other tart green apples, such as Pippin or Granny Smith-style varieties. Sweeter varieties such as Golden Delicious give a milder juice. Add a bit more lemon to balance.
- fresh lemon juice → Fresh lime juice. Use the same amount for a slightly sharper, more floral flavor.
- fresh ginger → A few fresh mint leaves. Juice them with the apples, about 10 leaves, for a cooler flavor.
