- In a cocktail shaker, muddle together the sage, lemon juice, ginger and agave. Fill with ice. Add vodka, triple sec and apple juice. Shake for 10 to 15 seconds, and strain into a goblet filled with ice. Top with tonic water. Garnish with additional sage and apple slices.
How to Make Homemade Apple Juice
1. Cut each of 4 large apples into halves (8 total pieces), and add to a saucepan. You don’t need to peel or core the apples.
2. Add just enough water to cover them, and bring to a boil. Reduce to a simmer, and cook for 20 minutes or until apples are soft.
3. Mash with a potato masher. Let the mixture cool to room temperature.
4. Line a colander with a large piece of doubled cheesecloth, and place it over a large bowl.
5. Spoon the apple mixture and all of the liquid into the colander. Leave to strain for several hours or overnight.
6. Discard the pulp, and refrigerate the juice. Use within 1 week, or freeze for use within 4 to 6 months. This recipe makes 2 to 3 cups.
Note: We used Pink Lady® apples, but other varieties would be good, depending on the preferred flavor. We do not recommend Granny Smith (too tart) or Red Delicious (not enough flavor) for the juice.
Calories: 240, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 0 g.
Shop Ingredients
Nutritional Information
Calories: 240, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 0 g.
Directions
- In a cocktail shaker, muddle together the sage, lemon juice, ginger and agave. Fill with ice. Add vodka, triple sec and apple juice. Shake for 10 to 15 seconds, and strain into a goblet filled with ice. Top with tonic water. Garnish with additional sage and apple slices.
How to Make Homemade Apple Juice
1. Cut each of 4 large apples into halves (8 total pieces), and add to a saucepan. You don’t need to peel or core the apples.
2. Add just enough water to cover them, and bring to a boil. Reduce to a simmer, and cook for 20 minutes or until apples are soft.
3. Mash with a potato masher. Let the mixture cool to room temperature.
4. Line a colander with a large piece of doubled cheesecloth, and place it over a large bowl.
5. Spoon the apple mixture and all of the liquid into the colander. Leave to strain for several hours or overnight.
6. Discard the pulp, and refrigerate the juice. Use within 1 week, or freeze for use within 4 to 6 months. This recipe makes 2 to 3 cups.
Note: We used Pink Lady® apples, but other varieties would be good, depending on the preferred flavor. We do not recommend Granny Smith (too tart) or Red Delicious (not enough flavor) for the juice.