All natural baby apple juice
1-2 c water
*for a more dilute recipe you can use less apples or more water
1) When choosing apples, make sure to mix and match different types of apples so the flavor balances out better. I like using some golden delicious, gala, and red delicious. The key is in picking apples that are sweet enough so it’s naturally sweet and no sugar is needed.
2) Wash, core (to make it easier to make applesauce when the juice is finished), and cut apples into quarter slices
3) Place apples in a heavy bottom stock pot with water, cover and bring to boil
4) Once it begins to boil turn heat down to medium and allow to simmer for about 20-25 minutes, or until apples are soft
5) Strain/sieve the apples from the juice
6) Chill and serve!
This recipe makes enough that I tend to only refrigerate because Lorenzo goes through it pretty quickly.
If you want to make a bigger batch, you can double or triple the recipe and then jar the apple juice so it’s ready to go whenever you need a fresh jar. See my post on jarring for tips. If jarred properly, shelf life can be as long as 2 years.
After making the apple juice you can then make baby applesauce from the already cooked apples. This recipe is the recipe that keeps on giving.
You’ll just need to peel off the skin and then puree in preferred food processor appliance.
OR if your baby is beginning to enjoy more texture, just mash and serve.