Choose firm amla fruits with unblemished skin and a bright green or golden color. Rinse them thoroughly under cool running water to remove any dirt or debris.

Cut each amla fruit in half lengthwise and carefully scoop out the hard central seed using a small knife or spoon.

Cut the seeded amla halves into rough chunks about 1 to 2 inches across.

Place the chopped amla pieces and filtered water into your blender or food processor.

Blend on high speed for 60 to 90 seconds until the mixture resembles a smooth puree with no visible fruit chunks.

Pour the blended mixture through a fine mesh strainer lined with cheesecloth into a large bowl, working in batches if needed. Use the back of a wooden spoon to press the pulp gently, extracting as much juice as possible without forcing the solids through.

Taste your juice and stir in honey or black salt if desired, adjusting to your preference.

Pour the finished juice into glass bottles and refrigerate for at least 30 minutes before serving. Serve chilled, optionally garnished with a mint leaf, and consume within 3 to 4 days for maximum freshness and nutrient content.