The classic German soft drink known as Apfelschorle, or apple spritzer! Served in every German restaurant, Apfelschorle has been a popular drink for decades and is quick and easy to make.
Growing up in Stuttgart Germany, Apfelschorle was a staple every time we ate out. My Oma and Opa would order their Pilsner or Hofbräu but for my brother and I and for my parents, Apfelschorle was standard. Sweet but not overly sweet and refreshing from the carbonation, it was always a welcome accompaniment to every meal. And of course not being pure apple juice it’s also lower in calories – score!
What is Apfelschorle?
Apfelschorle, also known as Apfelsaftschorle, is German for apple spritzer or apple juice spritzer. It’s made by diluting fruit juice with carbonated water. The combination of apple juice and carbonated water is so popular in Germany that you can buy it ready made in bottles.
Apfelschorle is so easy to make yourself and within just a minute or two you’ll be enjoying one of Germany’s most classic soft drinks.
Simply mix equal parts chilled apple juice and carbonated water in a glass. That’s all there’s to it!
Apfelschorle typically consists of 40-60% apple juice but you can alter the ratio of apple juice to carbonated water according to your preference. You can also adjust the fizziness left by selecting a carbonated water that’s relatively weak or one that’s strong.
To serve Apfelschorle like a true German, hold the ice. Serving ice in soft drinks is uncommon in Europe at large and Germany is no exception. Soft drinks are commonly served at room temperature. But if you must have your drink ice cold feel free to bend the rules.
For more refreshing drinks be sure to try our:
Apfelschorle (German Apple Spritzer)
- 16 ounces apple juice
- 16 ounces carbonated water or sparkling water
- Stir the apple juice and water together. Note: You can adjust the ratio of juice to water according to personal preference.Serve at room temperature, chilled, or with ice cubes.
Sarah Hecht says
Love this! We introduce it to all our guests when serving German food.
Could you please add an authentic German Pretzel recipe? I’ve been trying to get it right for years. Thank you so much for this amazing site!
Kimberly Killebrew says
Thanks so much for the compliment, Sarah! Yes, authentic German Laugenbrezeln has been on my “to publish” list forever. The challenge is that it involves using lye and most people are really nervous about using that. It’s still on my list though and I may go ahead and bump it up before too long :)
Sarah Hecht says
Yes, using lye is the difficulty, and is of course what really makes them authentic. I did find a recipe online that described how to carefully use lye, and I’ve been wanting to try it out. However, I thought I’d ask you first, because I trust your recipes above any I’ve found. I really look forward to when you decide to publish your Laugenbrezeln recipe!