Apple juice
Also called pressed apple juice, cloudy apple juice, sweet cider (US)
Pressed apple juice, ideally cloudy and unfiltered, with real acidity and tannin from a mix of eating and bittersweet apples. Fresh pressed juice browns quickly, so press to order or buy a cold pressed cloudy juice. It brings orchard fruit to gin, brandy and whiskey drinks.
- fresh apple
- honey
- bright malic acidity
- light tannin
- pear skin
- autumn leaf
Origin
The domestic apple is native to Central Asia and Afghanistan and is now grown worldwide in hundreds of cultivars; cider has always been one of the fruit's most valuable products. Juice character depends on the blend: dessert apples give sugar and aroma, cooking and cider apples give acid and tannin, and cloudy juice keeps more of both than filtered juice.
Production and safety
Fresh pressed juice oxidizes and browns within hours; a squeeze of lemon slows it. Keep refrigerated and use within two days. Unpasteurized juice carries a small food safety risk for pregnant people, young children and the immunocompromised; use pasteurized juice for those guests.
Allergens: None
Common uses
- apple and gin highballs
- a hot apple toddy with brandy or bourbon
- an apple Sour
- mulled apple punches
Sources
- Malus domestica (NC State Extension Plant Toolbox), NC State Extension · secondary source, retrieved 2026-10-11
- What You Need to Know About Juice Safety, US Food and Drug Administration · primary source, retrieved 2026-10-11