🧃 Apple juice
Apple juice is the pressed juice of fresh apples, sold either clear and filtered or cloudy with some of the fruit pulp left in. It tastes sweet and mildly tart, with no added sugar needed. It is served chilled on its own, at breakfast or as a base for other drinks.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg sweet, juicy apples
- 1 tsp lemon juice
- Ice cubes, to serve
Method
- Wash the apples, cut them into quarters and remove the cores.
- Run them through a juicer, or blend with a splash of water and strain through a fine sieve or cloth, pressing well.
- Stir in the lemon juice to keep the colour bright and serve straight away over ice.
How to make it lighter
- A 250 ml glass is about 115 kcal — roughly the same as a large apple, but far less filling.
- Dilute it half and half with sparkling water: the same glass, about half the calories.
- Choose a small 150 ml glass with a meal rather than drinking juice between meals.
History
Apples have been pressed for juice wherever they are grown, and today the drink is made and sold around the world, often blended from several apple varieties.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Apple juice and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →