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Easy Apple Juice

This easy, no-waste, guilt-free, fresh Apple Juice uses the peels and cores from apples to make a great tasting, natural Apple Juice that's so much better than store-bought.
Course: Drinks
Author: Kristi


  • Peels and cores from 5 pounds of Granny Smith apples
  • Water*
  • 1/2 cup white sugar* see notes


  • Place the peels and cores from 5 pounds of Granny Smith apples in a large stock pot.
  • Cover with just enough water to cover apples peels and cores.
  • Stir in 1/2 cup sugar.
  • Heat on high heat until boiling. Then, reduce heat to Medium-Low or Low heat and continue simmering for 30-45 minutes.
  • Strain juice through a sieve or cheesecloth to remove solid pieces. Store in an airtight container and chill until cold. Use within 3-5 days.


The amount of water you use will depend on the yield of your apple peels and cores. You want just enough water to barely cover the peels and cores for the best flavor. You MAY be able to reduce or omit the sugar, depending on the type of apple you use. I used Granny Smith apples that were VERY tart, which is why they needed sugar to balance the tartness!
I cooked my apple juice for 45 minutes, then removed it from the heat and let it rest 15 minutes before straining and transferring to an airtight container.
***NOTE*** I strained this apple juice 3 times. First in a fine strain colander, then twice through cheesecloth to remove apple mash and sediment.
***In this recipe, I used the peels and cores from 5 pounds of Granny Smith apples. And, with those apple scraps, this recipe yielded 48 ounces of fresh Apple Juice.