apple juice recipe


Freshly pressed apple juice is really worth making. We have a juicer, and you can turn two apples into an extraordinarily good drink that bears little resemblance to the pasteurised filtered apple juice you find in the supermarket.

favourite juice recipe

My favourite juice is apple with pineapple and lime – bright, sharp and delicious. If you want a sweet juice choose Discovery or James Grieve, or for something more tart use a Russet or a mix of two – a sweet and a sour, such as Cox and Bramley. Try adding other things instead of the pineapple, such as watercress or rocket.

for a jug for 4

  • 600ml apple juice from Bramley and Cox apples
  • 100ml pineapple juice
  • Juice of 1 lemon or lime
  • Crushed ice

Mix all the ingredients in a jug. If you’re not drinking it straight away, a little lemon or lime juice will stop the apple oxidising and turning brown so quickly.

This recipe appears on page 294 of Sarah Raven's Garden Cookbook.

refreshing ginger and lime recipe

This apple juice is a great soft drink for a firework party, but is also delicious mixed with vodka for something a little stronger. If you like a sharp juice, use Worcester, Katie or Bramley apples, or for something sweeter choose Jonagold, Gala or Cox's.

for a jug for 4

  • 1kg of apples
  • 15g fresh ginger
  • 20g fresh mint leaves
  • Juice of 1 lime (if using sweet apples you might want 2 limes)
  • Crushed ice

Juice the apples with the ginger and mint (you should end up with about 600ml of juice). Add the lime juice and pour into glasses over crushed ice.

This will need to be drunk immediately to avoid discolouration (though it can be kept in the fridge for a few days).

This recipe appears on page 337 of Sarah Raven's Food for Friends and Family cookbook.