Apple juice is a fruit juice manufactured by the maceration and pressing of apples. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate. Apple juice may also be sold in an untreated state.
Due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally commercially produced. In the United States, unfiltered fresh apple juice is produced by smaller operations in areas of high apple production, in the form of unclarified apple cider. Apple juice is one of the most common fruit juices in the world, with world production led by China, followed by Poland, Germany and the United States.
- Apple – 2
- Sugar – 1 cup
- Water – 2 cups
- Wash the apples and Peel off the skin of the apple with a peeler or a knife.
- Cut the apple into small pieces..
- Grind the apple pieces into a thick paste in a mixer-grinder or in a juicer.
- Add 1 cup of sugar and 2 cups of water to the grinded paste and mix well.
- Refrigerate for at least 1/2 an hour.
- Serve cold.