Wood Apple Juice Recipe

glass of homemade wood apple juice with ice

Fruity, sweet, and tangy wood apple juice tastes like a blend of exotic fruit with an underlying musky, fermented flavor. For a refreshing drink to cool down with, serve it cold with a splash of coconut milk for richness and creamy texture.

Course Drinks

Cuisine Sri Lankan

Keyword Wood Apple Juice

Prep Time 20

Cook Time 0

Soak Time: 8

Servings servings

Calories 119kcal

Author Faith Gorsky

Ingredients

To Soak:

225 grams wood apple pulp (about 1 cup)
1 1/2 cups water

Simple Syrup:

1/3 cup coconut sugar (or lightly packed light brown sugar)
1/3 cup water

To Finish:

2 cups water
1/4 to 1/2 cup full-fat canned coconut milk (optional)
Ice (optional)

US Customary - Metric

Instructions

Soak. Add the wood apple pulp and 1 1/2 cups water to a medium bowl and stir, mashing the pulp with a fork to combine well. Cover with plastic wrap and refrigerate 8 hours or overnight.
Strain. After the pulp has soaked, strain it through a fine mesh sieve placed over a bowl to catch the liquid. Use a rubber spatula to help you extract all the liquid from the pulp, and then discard the pulp.
Make the simple syrup. For the simple syrup, add the sugar and water to a small saucepan over medium heat; stir until the sugar is dissolved, and then remove from the heat.
Sweeten the juice. Cool the simple syrup slightly, and then add it to the bowl of wood pulp liquid. Stir in 2 cups of water to finish.
Enjoy. Serve warm, at room temperature, or iced (personally I like it best iced). If you're serving it cold, it's common to add coconut milk. (Add coconut milk to taste; I like about 1 tablespoon per 8 ounces of juice.)

Notes

Recipe Yield and Serving Size: This recipe makes about one liter of juice, or 4 servings (each serving is about 1 cup).
Nutrition Information: The nutritional information for this recipe includes the coconut sugar simple syrup, but doesn't include the optional coconut milk for serving.
Storage: Store this juice in a covered glass container in the fridge for up to 3 days or in the freezer for up to 6 months.

Nutrition