Begin by prepping your apples. While I find that slicing them into quarters is the "sweet spot" for most machines, you should always consult your manual—some high-torque juicers can swallow whole fruits, while others require smaller, bite-sized pieces.

The type of equipment you own will also dictate your grocery list:

Centrifugal (Fast) Juicers: Because these use high-speed blades, they are less efficient at squeezing every drop. Plan on using 3 to 5 apples to reach that 1.5-cup mark.

Masticating (Slow) Juicers: These cold-press specialists are highly efficient, meaning you can often get the same amount of juice from just 2 to 3 apples.

The "Blender Hack" Method

No juicer? No problem! You can still achieve that emerald-green glow using a blender.

The Chop: Dice your apples into small, 1-inch cubes to give the blades an easier starting point.

The Pulse: Toss the chunks into the blender and whiz them until the cellular walls break down into a thick purée. If the blades are spinning fruitlessly, add water one tablespoon at a time (up to 1/2 cup) just to get the momentum going.

The Filter: Once you have a watery mash, pour the mixture into a nut milk bag or over a fine-mesh sieve. Channel your inner artisan and squeeze the pulp firmly until every last drop of potent juice is collected in your bowl.