Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large English cucumber, chopped
- 2 medium green apples (Granny Smith), cored and chopped
- 1/2 medium lemon, peel and pith removed
- 1 cup cold water
- 1 cup ice cubes, plus more for serving
- Optional: 1/2-inch piece fresh ginger, 4–6 mint leaves
- Optional: 1–2 tsp honey or agave, pinch of fine sea salt
Do This
- 1. Wash cucumber, apples, and lemon thoroughly; chop into blender-friendly pieces, removing apple cores and lemon peel.
- 2. Add cucumber, apples, lemon, cold water, and ice to a blender; add ginger, mint, honey, and salt if using.
- 3. Blend on high for 45–60 seconds, until completely smooth and frothy with no large bits.
- 4. Taste and adjust: add more lemon for brightness, more sweetener if desired, or a splash of water if too thick.
- 5. For a silky spa-style juice, strain through a fine-mesh sieve or nut-milk bag, pressing to extract liquid (optional).
- 6. Pour over fresh ice into chilled glasses and serve immediately, garnished with cucumber slices, apple wedges, or mint.
Why You’ll Love This Recipe
- Clean, crisp, and refreshing – it tastes like something you would sip at a spa, but is easy to make at home.
- No juicer required – just a regular blender and a simple straining step if you prefer it smooth.
- Lightly sweet from green apples, with a bright lemony finish and optional ginger kick to wake up your tastebuds.
- Flexible and forgiving – you can leave it pulpy and rustic or strain it ultra-smooth, adjust sweetness, and play with add-ins.
Grocery List
- Produce: 1 large English cucumber, 2 medium green apples (Granny Smith), 1 lemon, small piece of fresh ginger (optional), fresh mint leaves (optional)
- Dairy: None required
- Pantry: Cold water, ice cubes, honey or agave nectar (optional), fine sea salt (optional)
Full Ingredients
Base Green Juice
- 1 large English cucumber (about 12 oz / 340 g), washed and roughly chopped
- 2 medium green apples (such as Granny Smith, about 6 oz / 170 g each), washed, cored, and roughly chopped
- 1/2 medium lemon, peel and white pith removed, seeds discarded
- 1 cup (240 ml) cold water
- 1 cup (135 g) ice cubes, plus extra for serving
Optional Enhancements (Choose Any You Like)
- 1/2-inch (1.25 cm) piece fresh ginger, peeled, for a gentle spicy warmth
- 4–6 fresh mint leaves, for a cooling herbal note
- 1–2 teaspoons honey or agave nectar, to taste, if you prefer a little extra sweetness
- Pinch (about 1/16 teaspoon) fine sea salt, to subtly enhance the flavors
To Serve
- Ice cubes, as desired
- Thin cucumber slices, apple wedges, or lemon slices, for garnish (optional)
- Fresh mint sprigs, for garnish (optional)
Step-by-Step Instructions
Step 1: Prep the fresh produce
Rinse the cucumber, apples, and lemon thoroughly under cold running water. If you are using ginger and mint, rinse those as well. Trim the ends of the cucumber and cut it into large chunks about 1–2 inches (2.5–5 cm) wide so they fit easily into your blender jar. Core the green apples and cut them into similar chunks, leaving the peel on for color, flavor, and nutrients. Slice off the peel and white pith from half of the lemon, then cut the lemon flesh into a few smaller pieces and remove any visible seeds so they do not add bitterness.
Step 2: Load the blender
Add the chopped cucumber and apples to the blender jar first; these provide volume and help pull everything down toward the blades. Add the lemon pieces on top. Pour in 1 cup (240 ml) of cold water and add 1 cup (135 g) of ice cubes. If you are using optional ingredients, tuck the peeled ginger piece and mint leaves into the blender. Drizzle in 1–2 teaspoons of honey or agave nectar if you prefer a slightly sweeter juice, and sprinkle in a tiny pinch of fine sea salt if you like to sharpen the flavors.
Step 3: Blend until perfectly smooth and frothy
Secure the lid on your blender. Start on a low speed to begin breaking down the cucumber and apple, then gradually increase to high. Blend on high power for 45–60 seconds, or until the mixture looks very smooth, pale green, and slightly frothy on top, with no visible chunks of fruit or vegetable. If your blender struggles, stop and scrape down the sides with a spatula, then blend again. The finished mixture should be pourable; if it seems very thick, you can add an extra 2–4 tablespoons (30–60 ml) of water and blend briefly to loosen it.
Step 4: Taste and fine-tune the flavor
Turn off the blender and carefully remove the lid. Dip in a spoon and taste the juice. For more tang, add an extra squeeze of lemon juice. For more sweetness, blend in another teaspoon of honey or agave. To boost the refreshing, cooling notes, you can add a couple more mint leaves. If the ginger flavor is too bold, do not worry; it will mellow slightly once chilled and served over ice. Blend for another 10–15 seconds after any adjustments, just until everything is evenly combined.
Step 5: Strain for a silky spa-like juice (optional)
If you enjoy a smoother, more traditional “juice” texture, set a fine-mesh sieve over a large bowl or jug, or line a sieve with cheesecloth or use a nut-milk bag. Pour the blended mixture through the strainer in batches. Use the back of a spoon or a spatula to press and stir, encouraging the liquid to pass through while leaving the pulp behind. Continue until all the liquid is extracted. Discard the remaining pulp or save it for smoothies or baking. If you prefer a more rustic, fiber-rich drink, you can skip straining and serve the blend as-is.
Step 6: Chill, garnish, and serve immediately
Fill 2 tall glasses with fresh ice cubes. Pour the cucumber-apple green juice over the ice, dividing it evenly between the glasses. The ideal serving temperature is nicely chilled, around 40–45°F (4–7°C). Garnish with thin cucumber slices tucked inside the glass, a small apple wedge on the rim, a lemon slice, or a fresh mint sprig for a spa-like presentation. Serve right away while it is cold and vibrant. If you made it slightly ahead, give the juice a good stir before pouring, as light separation is natural.
Pro Tips
- Choose juicy cucumbers: English or Persian cucumbers have tender skin and fewer seeds, so they blend smoothly and give a clean, mild flavor.
- Balance tart and sweet: Granny Smith apples bring tang and a gentle sweetness. If your apples are very tart, a teaspoon or two of honey or agave rounds everything out.
- Control the pulp: For maximum fiber, skip straining. For a spa-clear, sippable juice, strain thoroughly through a fine-mesh sieve or nut-milk bag.
- Blend with cold ingredients: Use chilled water and plenty of ice so the juice is refreshing right from the blender without needing refrigerator time.
- Adjust ginger carefully: Start with a small piece of ginger. It can easily dominate the delicate cucumber and apple if you add too much.
Variations
- Cucumber-Apple Mint Cooler: Increase mint to 8–10 leaves and add an extra 1/4 cup (60 ml) water. Serve over crushed ice for an ultra-refreshing, mojito-style non-alcoholic drink.
- Greener Detox Boost: Add a small handful (about 1/2 cup, loosely packed) of baby spinach or kale to the blender. The flavor stays mild, but the color deepens to a richer green.
- Cucumber-Apple Ginger Shot: Use the same ingredients but reduce water to 1/3 cup (80 ml) and blend with 1–1 1/2 inches (2.5–4 cm) ginger. Serve in small 2–3 oz shot glasses for a concentrated, zippy tonic.
Storage & Make-Ahead
For the freshest flavor and brightest color, enjoy this cucumber-apple green juice as soon as it is made. If you need to prepare it ahead, store the strained juice in an airtight glass jar or bottle in the refrigerator for up to 24 hours. Fill the container as close to the top as possible to minimize contact with air, which can cause browning and flavor loss. Shake or stir well before serving, as natural separation will occur over time. For longer storage, it is better to prep the produce (wash, peel, and chop) and keep it in sealed containers in the fridge for up to 2 days, then blend right before serving. Freezing is not recommended, as the texture and flavor become less fresh and vibrant once thawed.
Nutrition (per serving)
Approximate values for one of 2 servings (without optional sweetener, ginger, or added salt, and assuming the juice is not strained): about 120–140 calories; 0.5 g fat; 32–35 g carbohydrates; 4–5 g fiber; 24–26 g natural sugars; 2 g protein; rich in vitamin C and vitamin K, with small amounts of potassium and other micronutrients. If you strain the juice, fiber content will decrease, while calories remain similar. Added honey or agave will increase total sugars and calories slightly (about 20 calories per teaspoon).
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