Amla Juice Recipe: Fresh, Preserved & Mixed — 3 Methods

By Saran Reddy, Founder — InstaCuppa | May 9, 2026 | 9 min read | Last updated: May 9, 2026

Amla — Indian gooseberry — packs 600 to 900 mg of vitamin C per 100 grams. That is roughly 10. Times more than an orange. Making amla juice at home is simple, cheap, and gives you the freshest possible product.

Store-bought amla juice often contains preservatives, added sugar, and has been heat-processed —. Which destroys some vitamin C. Making it at home takes 5 minutes and costs about ₹15-20 per glass.

This article gives you three methods: fresh (drink immediately), preserved (lasts a week), and cold press (best nutrition). Plus four mixed combos for different health goals.

Method 1: Fresh Amla Juice (Drink Immediately)

Answer capsule: Wash 4-5 amla, remove seeds, blend with 1 cup water, strain. Add honey and black salt. Drink within 30 minutes for maximum vitamin C. This is the simplest and fastest method.

Ingredients

Ingredient. Quantity.
Fresh amla (Indian gooseberry). 4-5 pieces (about 100g).
Water. 1 cup (200 ml).
Honey. 1-2 tsp (to taste).
Black salt (kala namak). 1 pinch.

Steps

  1. Wash amla thoroughly under running water
  2. Remove seeds: Cut each amla into 4 pieces around the central seed. Discard the seed — it is hard and bitter
  3. Blend: Put amla pieces + 1 cup water in a mixer grinder. Blend for 30-45 seconds until smooth
  4. Strain: Pour through a fine mesh strainer or muslin cloth. Press the pulp to extract maximum juice
  5. Season: Add honey and black salt. Stir well
  6. Drink immediately: Vitamin C starts degrading the moment amla is exposed to air and light

Yield: ~200-250 ml | Calories: ~60 kcal | Time: 5 minutes

Taste: Very sour with a slightly astringent aftertaste. The honey and black salt make it drinkable. Some people add a pinch of cumin powder (jeera) for extra flavour.

Method 2: Preserved Amla Juice (Lasts 5-7 Days)

Answer capsule: Boil amla for 5 minutes (softens and partially cooks), deseed, blend, add lemon juice (preserves vitamin C through acidification), store in a glass bottle in the fridge. Lasts 5-7 days refrigerated.

Ingredients

Ingredient. Quantity.
Fresh amla. 250g (about 10-12 pieces).
Water (for boiling). 2 cups.
Lemon juice. 2 tbsp (preservative).
Rock salt (sendha namak). ½ tsp.

Steps

  1. Boil: Bring 2 cups of water to a boil. Add washed amla. Boil for 5 minutes until slightly soft
  2. Cool: Drain and let amla cool to room temperature
  3. Deseed: The softened amla comes apart easily. Remove seeds with your fingers
  4. Blend: Blend the softened amla with ½ cup fresh water until smooth
  5. Strain: Strain through a fine mesh
  6. Add lemon juice: This lowers the pH and slows vitamin C degradation. Stir in 2 tablespoons of lemon juice
  7. Store: Pour into a clean glass bottle. Seal tightly. Refrigerate

Yield: ~400-500 ml (enough for 5-7 days at 60 ml/day)

Why boil? Boiling softens the amla, making it easier to deseed and blend. It does reduce some vitamin C (about 20-30%), but the lemon juice compensates partially. The trade-off is convenience — you prep once for the whole week.

Shelf life: 5-7 days refrigerated in a sealed glass bottle. If it smells fermented or fizzy, discard it.

Method 3: Cold Press Method (Best Nutrition)

Answer capsule: Push deseeded amla pieces through a cold press juicer — no water needed. This method retains the most vitamin C because there is no heat from boiling or blender motor friction. The juice is more concentrated and nutrient-dense.

Steps

  1. Wash and deseed: Cut amla into pieces, remove the hard central seed
  2. Feed into cold press juicer: Push amla pieces slowly. Amla is hard, so alternate with softer fruits (apple pieces) if your juicer struggles
  3. Collect juice: Pure amla cold press juice comes out concentrated — typically 60-80 ml from 100g of amla
  4. Dilute if needed: Mix with 100-150 ml water, or use as a shot (20-30 ml undiluted)

Why cold press is best:

  • No heat from boiling — vitamin C stays intact.
  • No blender motor heat — less oxidation.
  • No water added — more concentrated nutrients.
  • Slower extraction — less foam, less air exposure.
Method. Vitamin C Retained. Convenience. Shelf Life.
Fresh (blender). ~85-90%. High (5 min). 30 minutes.
Preserved (boiled). ~60-70%. Highest (prep once/week). 5-7 days.
Cold press. ~95%. Medium (needs juicer). 24-48 hours.

Tip: If you make cold press amla juice for the week, add lemon juice (1 tbsp per 200 ml) and store in an airtight glass jar. It will last 3-4 days refrigerated — longer than blender juice, shorter than the boiled version.

4 Mixed Amla Juice Combos

Answer capsule: Amla pairs well with ginger (immunity), aloe vera (digestion), beetroot (haemoglobin), and turmeric (anti-inflammatory). Each combo targets a specific health goal.

1. Amla + Ginger — Immunity Shot

Ingredient. Quantity.
Amla juice. 30 ml.
Ginger juice. 5 ml.
Honey. 1 tsp.
Warm water. 100 ml.

Best for: Cold season, flu prevention, daily immunity. When: Morning, empty stomach.

2. Amla + Aloe Vera — Digestion Soother

Ingredient. Quantity.
Amla juice. 20 ml.
Aloe vera gel (inner gel only). 30 ml.
Cold water. 100 ml.
Lemon juice. 1 tsp.

Best for: Acidity, gastritis, pitta imbalance. When: Morning, 30 min before breakfast.

3. Amla + Beetroot — Haemoglobin Booster

Ingredient. Quantity.
Amla juice. 30 ml.
Beetroot juice. 150 ml.
Lemon juice. 1 tsp.

Best for: Anaemia, low haemoglobin, iron absorption. Vitamin C in amla dramatically improves iron absorption from beetroot. When: Morning or afternoon.

4. Amla + Turmeric — Anti-Inflammatory

Ingredient. Quantity.
Amla juice. 30 ml.
Turmeric powder. ½ tsp.
Black pepper. 1 pinch (enhances curcumin absorption by 2,000%).
Warm water. 150 ml.
Honey. 1 tsp.

Best for: Joint pain, inflammation, arthritis support. When: Morning or evening.

Essential Tips for Better Amla Juice

Answer capsule: Always remove seeds (bitter), add sweetener for taste (honey or jaggery), use glass containers (not plastic), and drink within 30 minutes for maximum vitamin C.
  • Remove seeds first: Amla seeds are hard and extremely bitter. They will ruin the taste of your juice. Cut the amla into pieces around the seed
  • Add sweetener: Raw amla juice is very sour. Honey, jaggery, or a pinch of black salt makes it palatable. Avoid white sugar — it adds empty calories
  • Use glass, not plastic: Vitamin C degrades faster in plastic containers due to chemical reactions. Always store in glass bottles with tight lids
  • Keep away from light: UV light breaks down vitamin C. Store in dark glass or in the back of the fridge
  • Seasonal buying: Amla season in India is October to February. Buy in bulk during season, freeze deseeded pieces in ziplock bags. They last 3-4 months frozen
  • Frozen amla works: Thaw frozen amla pieces and juice them normally. Vitamin C retention in frozen amla is about 80-85% — still excellent

Storage Guide — Glass vs Plastic

Container. Vitamin C Retention (24h). Shelf Life. Recommendation.
Glass bottle (dark). ~80%. 5-7 days (preserved). Best choice.
Glass bottle (clear). ~70%. 3-5 days. Good — keep in fridge.
Plastic bottle. ~55-60%. 2-3 days. Avoid for amla juice.
Steel container. ~75%. 3-5 days. Good alternative to glass.

The vitamin C in amla is sensitive to light, heat, oxygen, and certain materials. Glass is inert — it does not react. With the juice. Plastic can leach chemicals that accelerate vitamin C breakdown. Steel is a good alternative if glass is not available.

Get 95% Vitamin C Retention with Cold Press

A cold press juicer extracts amla juice without heat or high-speed blending. This preserves maximum vitamin C — the whole reason you are drinking amla in the first place.

Browse Cold Press Juicers on Amazon →
References & Sources
  1. Indian Food Composition Tables — NIN Hyderabad (amla vitamin C content).
  2. Journal of Food Science and Technology — Vitamin C degradation in storage, 2014.
  3. Food Chemistry — Effect of processing on amla vitamin C retention.
  4. Piperine and curcumin bioavailability — Planta Medica, 1998.

Frequently Asked Questions

How to make amla juice without a juicer?

Use a mixer grinder (Method 1). Deseed amla, add 1 cup water, blend for 30-45 seconds,. And strain through a fine mesh. This is the most common method in Indian kitchens and works perfectly well.

How long does homemade amla juice last?

Fresh (blender): drink within 30 minutes. Preserved (boiled + lemon): 5-7 days refrigerated in glass. Cold pressed +. Lemon: 3-4 days refrigerated in glass. If it smells fermented, tastes fizzy, or changes colour significantly, discard it.

Can I use dried amla for juice?

Yes, but it is inferior to fresh. Soak dried amla in water overnight (8-10 hours). Blend the soaked amla with. The soaking water. The vitamin C content will be much lower than fresh amla — drying destroys 40-60% of vitamin C.

Why does my amla juice taste bitter?

The bitterness comes from the seed. Make sure you remove all seed fragments before blending. Also, overripe amla can taste. More bitter. Use firm, green amla for the best flavour. Adding honey, jaggery, or black salt helps mask any remaining bitterness.

Can I freeze amla juice?

Yes. Pour amla juice into ice cube trays and freeze. Each cube is roughly 15-20 ml — perfect for one serving. Pop. A cube into warm water or another juice. Frozen amla juice retains about 75-80% of its vitamin C for up to 3 months.

Saran Reddy
Founder, InstaCuppa | Building kitchen tools that give busy Indian families their time back

The kitchen takes your mornings, afternoons, and evenings. Your family gets what's left.

InstaCuppa builds time-saving kitchen tools for busy Indian moms — so the kitchen stops stealing the moments you can't get back.

Morning chai without rushing. Evening walks with your kids. Sundays that feel like Sundays.

More time for what matters.

Amazon

Top Brand

10+

Years in Business

5L+

Happy Customers

88%

Positive Ratings

As rated on Amazon.in

This article contains affiliate links. If you buy through these links, we may earn a small commission at no extra cost to you.

📖 Read the complete guide: Cold Press Juicer: Complete Guide for Indian Families (2026)

Back to blog