Fresh, Homemade Apple Juice Recipe -
Fresh, Homemade Apple Juice Recipe

Fresh, Homemade Apple Juice

Recipe by  

"My mother had a creative way of using the apple cores and peels leftover from making apple pie: to make homemade apple juice. Store-bought apple juice is tasty, but it has a strong, distinct flavor with almost a hint of bitterness. To those with sensitive palates, it can be a little strong at times. Homemade juice, however, tastes surprisingly different as it is lighter and pleasantly sweet without the kick. Besides using a juicer, this is a super-easy way of making apple juice."

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Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    1 hr 10 mins


  1. Place the peelings and cores into a saucepan, and stir in the water. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the water picks up the apple flavor and color, about 30 minutes. Drain the apple juice, discarding solid pieces, and stir in the sugar until dissolved. Allow to cool before drinking.
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  • Editor's Note
  • Apple seeds contain amygdalin, a toxic substance.

Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2012

love this recipe...i did adjust it alittle however. I used the whole apple but cored it. boiled for an hour and took some advice and let it soak in the fidge over night..I did add 1/3 cup of cugar because my apples werent that sweet. My 5 month old loves it!!! Thanks very much!!!!

Most Helpful Critical Review
Oct 26, 2011

Hmm, I did not care for this. I can see me loving something like this, if it was Depression Era time. It honestly, tasted like what it was water, sugar, and tart apple peels. Making homemade apple juice or cider can be done very easily with a small counter top juicer. It tastes so much better than the store if you have not tried it. Plus, it is just pure apples. The whole point of apple juice, if it is good, is it doesn't need any sugar. I just thought I would test this recipe because I had some peels and apple cores from an apple tart recipe. I guess my apple scraps will continue to go into the compost pile as usual.


9 Ratings

Sep 26, 2011

This is a great idea to use up the bits you would otherwise waste and I suspect that the apple variety used makes a huge difference, but I used the cores and peels from 4 pink lady apples in 4 cups of water and it tasted quite insipid after an hour of simmering and definitely didn't need any sugar. I ended up leaving the pot to sit overnight and it was like slightly diluted juice in the morning. I'll make this again, but with a higher ratio of peel to water for a really appple-ey flavour.

Sep 24, 2011

The concept of this recipe is great, especially because I hate waste and it gives me an opportunity to use up all the scraps from apple pies, etc BUT we did find it to be a bit sweet so what I did was add some lemon juice to bring down that sweetness a bit. Of course that may have just been because of the apples I was using (red delicious) and will vary from apple to apple and time of the year. Ours also got a much rosier color than that of the one displayed in the picture which was very pretty in our pitcher at our fall party. ;) Hope this helps!

Feb 11, 2012

Surprisingly good!

Nov 17, 2012

the juice was very good but i boiled a whole apple first.

Sep 24, 2013

Apple juice is not only delicious; it also offers you a great selection of different health benefits. Green apple juice benefits have been discussed in various texts however the fact remains that many of us don’t add these to the daily diets as directed. Really fresh kind of a juice, the green elements causes it to be feeling like a salad juice, very good like a morning juice.

Apr 22, 2015

This is excellent I used green apples and the sour sweet taste is amazing. I used cores and skin and it's Def very flavorful not bland at all but I boiled it for 45 min


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 8 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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