The apple juice recipe
for your table
Wash the apples, remove the cores, and cut them into wedges. Mix a tart and a sweet variety, such as Elstar with Jonagold: only sweet gives a bland juice, only tart gives a sharp juice, and together they create balance.
Press the wedges. A slow juicer turns slowly and presses out the juice, introducing less air so the juice keeps its color longer. A regular centrifugal juicer grates and spins at high speed and works faster, but incorporates more air into the juice.
Stir a teaspoon of lemon juice into the juice immediately. Apple juice turns brown because the pulp comes into contact with air, and the acid in the lemon visibly slows this down. The faster you drink the juice, the less you will notice it.
Choose clear or cloudy. Pour the juice through a fine sieve or cloth for a clear, translucent glass, or leave it as it is for cloudy juice with the pulp in it. Pour it cold over ice, or warm the juice with a cinnamon stick until just below boiling.
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The story
The difference between clear and cloudy apple juice comes down to a single step: filtering. With clear juice, the fine particles are removed, leaving a translucent, pale-yellow juice that sits calmly in the glass. With cloudy juice, those particles remain, making the juice seem thicker, causing it to settle at the bottom and preserving more of the apple itself: some of the flavor is in precisely those particles. Most cartons in shops contain clear juice; at markets and from fruit growers, cloudy juice is more common. Freshly pressed juice is naturally cloudy, and you make it clear by straining it.
The right glass
You want to see cloudy apple juice, so pour it into clear glass rather than earthenware. A 25 cl tumbler is the size that fits a serving made from four apples, and tempered glass can handle ice straight from the freezer. For the warm version with cinnamon, a glass with a handle is more comfortable, since you do not have to hold the glass by the hot wall. You can find those in the coffee glasses collection.
Duralex Picardie Tumbler 25 cl (6 pieces)
Luigi Bormioli Thermic Glass Coffee Glass 29.5 cl With Handle (2 pieces)
Both sets together € 40,90.
The right tools
For apple juice, besides the glass, you use a long bar spoon to stir in the lemon juice and cinnamon, and a grater for a little cinnamon or nutmeg over the glass. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 39,85.
Which splash goes with it?
Apple juice itself is alcohol-free. Warmed with a cinnamon stick, it often gets a splash of rum or bourbon, while those keeping it Dutch choose jenever or Beerenburg. On each drinks page, you can read the percentage, what it tastes like, which cocktails it suits and which glass you need.
Variations & twists
Press a piece of fresh ginger or half a carrot along with the apples and the juice will become sharper and darker. Adding a splash of lemon juice keeps it lighter in color and less sweet. For winter, heat the juice with a cinnamon stick, a few cloves and a slice of orange until just below boiling, and no further, because boiling flattens the flavor. A little grated cinnamon over the glass also makes a big difference. More inspiration? Browse more than 100 cocktail recipes.
Serving tip
Serve it cold over ice in a tumbler, with an apple slice on the rim that you dip briefly in lemon juice first, otherwise it will turn brown. Serve it warm in a handled glass and leave the cinnamon stick in the glass so the aroma continues to infuse as you drink. Always stir beforehand: cloudy juice settles to the bottom.
Good to know
What is the difference between clear and cloudy apple juice?
Clear apple juice is filtered: the fine particles have been removed, leaving a translucent, pale yellow juice. Cloudy apple juice is unfiltered and retains those particles, making it appear thicker, settle to the bottom and retain more of the apple itself. Pressing it yourself produces cloudy juice; make it clear by pouring it through a fine sieve or cloth.
Which apples do you use?
Mix a tart and a sweet variety. Elstar, Granny Smith or Goudreinette add tartness and freshness, while Jonagold or Gala add sweetness and body. Using only sweet apples produces bland juice, while using only tart apples produces sharp juice. Two of each for four apples is a good starting point.
Slow juicer or centrifugal juicer?
A slow juicer operates slowly and squeezes out the juice, so little air gets in and the color lasts longer. A centrifugal juicer grates and spins at high speed: it is faster and easier to clean, but more air gets into the juice, causing it to turn brown sooner.
Why does apple juice turn brown?
Due to oxidation. As soon as the flesh comes into contact with air, its color changes from light yellow to brown. This is a color change, not spoilage. A splash of lemon juice clearly slows it down, and a full glass or a sealed jug also helps because less air can get to it.
How do you make warm apple juice with cinnamon?
Heat the juice in a saucepan with a cinnamon stick, a few cloves, and a slice of orange until just below boiling, and keep it there for five to ten minutes. Do not let it boil: the fresh flavor will disappear, leaving a flat, sweet juice. Pour it into a glass with a handle.
What is the difference from apple cider?
Apple juice is the pressed juice itself. Apple cider is apple juice that has been fermented, converting the sugars into alcohol and making the drink drier and carbonated. In the Netherlands, cider is therefore listed on the drinks menu and apple juice on the breakfast menu. In the United States, apple cider confusingly often means simply unfiltered apple juice. More about this can be found on the cider page.
Frequently asked questions
What is the difference between clear and cloudy apple juice?
Clear apple juice is filtered and translucent, while cloudy apple juice is unfiltered and retains the apple's fine particles. Cloudy juice therefore retains more of the apple itself and settles at the bottom of the glass.
Which apples do you use for homemade apple juice?
A tart and a sweet variety mixed together, such as Elstar or Granny Smith combined with Jonagold. Using only sweet apples tastes bland, while using only tart apples tastes sharp.
Why does freshly pressed apple juice turn brown?
Due to oxidation: the flesh comes into contact with air and changes from light yellow to brown. Stirring in a teaspoon of lemon juice slows this down, and drinking it quickly helps most.
Is apple cider the same as apple juice?
No. Apple cider is fermented apple juice, in which the sugars have been converted into alcohol. Apple juice is the pressed juice itself and contains no alcohol.
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