Fresh pressed apple juice

Name: Fresh pressed apple juice
Prep time: 10 min
Total time: 10 min
Ingredients: 4 apples, washed, cut into wedges; 1 tsp lemon juice; 5 g fresh ginger, unpeeled (optional); 100 g ice (optional)

Vegetarian

Crisp apples run through a juicer with a squeeze of lemon to keep the juice pale and cloudy. Sweet-tart and fragrant, best drunk within minutes.

Fresh pressed apple juice is an International juice, ready in about 10 minutes and made with apple and lemon juice. It serves 2 and is rated beginner to cook.

Start cooking

A cozy still life featuring fresh apples, a jug, and a glass of apple juice on a wooden table. — Photo: Matvei / Pexels · Pexels License

Prep: 10 min
Cook: 0 min
Total: 10 min
Serves: 2
Level: Beginner
Calories: 112

Ingredients

2 glasses

4 (720 g) Apples (opens in a new tab), washed, cut into wedgesA mix of sweet and sharp varieties gives the best balance. A medium apple yields roughly 100–120 ml of juice in a centrifugal juicer.
1 tsp (5 g) Lemon juice (opens in a new tab)Slows browning.
5 g Fresh ginger (opens in a new tab), unpeeled (optional)
100 g Ice (opens in a new tab) (optional)

Equipment

Method

1
Step 1
Put the lemon juice (opens in a new tab) in the jug that will catch the apple (opens in a new tab) juice, so the first drops land in it and stay pale.
- Juicer (opens in a new tab)
2
Step 2
Wash the apples (opens in a new tab), cut them into wedges that fit the juicer (opens in a new tab) chute (no need to core or peel) and juice them, adding the ginger with the last few wedges if using.
3
Step 3
Stir, skim off the foam or pour through a fine sieve for clear juice, and serve at once, over ice if you like.
- 2 min
- Sieve / strainer (opens in a new tab)
How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin: Not attributed to one place · Origin uncertainA home kitchen staple made in many countries; no single origin.Also popular in United Kingdom, Germany, United States, Poland
Dish: Breakfast · Snack · Juices · Cold drinks
Cooking method: Raw, No-cook
Taste: sweet, fruity, fresh
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat · Low-sodium · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for: Everyday · Child-friendly
Cook more with: Apple · Lemon juice
Techniques: Stock making

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

112 kcal per serving

Calculated

1 serving ≈ 218 g · recipe makes 2

Where the energy comes from

Protein 2%
Carbohydrate 95%
Fat 3%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	112 kcal	52 kcal
Protein	0.6 g	0.3 g
Carbohydrate	29.9 g	13.7 g
Net carbohydrate	24.7 g	11.4 g
Sugars	22.4 g	10.3 g
Added sugars	0 g	0 g
Fibre	5.2 g	2.4 g
Fat	0.4 g	0.2 g
Saturated fat	0.1 g	0 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	2 mg	1 mg
Salt equivalent	0 g	0 g

Vitamins & minerals per serving

Potassium: 233 mg
Calcium: 13 mg
Iron: 0.3 mg
Magnesium: 11 mg
Vitamin A (RAE): 6 µg
Vitamin C: 11 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 7 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: fresh ginger, ice.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Chill the apples first: cold fruit gives a less foamy, fresher-tasting juice.

Common mistakes

Leaving the juice to stand — it oxidises and turns brown within half an hour.

Serve with

Lovely with a slice of cheddar and oatcakes for a snack.

Food safety

Fresh, unpasteurised juice has not been heat-treated. Wash produce well under running water, use clean equipment, drink it the same day and keep it chilled; pregnant people, young children, older adults and anyone with a weakened immune system may prefer pasteurised juice.
Juicing removes most of the fibre, so a glass of fruit juice delivers the natural sugars of several pieces of fruit quickly; whole fruit is more filling.

Storage

Drink the same day; keep covered in the fridge.

Variations

Apple and pear: Swap one apple for a ripe pear for a softer, rounder flavour.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Customise in Sip & BlendCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Apple, washed, cut into wedges4 piece · 430 g
Lemon juice1 tsp · 5.1 g

Used in steps 1, 2

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

Green cucumber, celery and apple juice
International · 10 min · 55 kcal · Vegan
Beetroot, carrot and apple juice
International · 15 min · 104 kcal · Vegan
Mixed fruit juice
International · 15 min · 105 kcal · Vegan
Orange, Carrot and Ginger Juice
International · 10 min · 177 kcal · Vegan