Apple Peel Tea

October  2, 2015
3 Ratings
Photo by James Ransom
  • Makes 3 cups
Author Notes

This recipe has become my go-to followup whenever I make applesauce: the peeled slices go into the sauce, and everything else goes to tea. Feel free to play around with this recipe depending on what you like or have on hand. Don't like cinnamon? Leave it out! Only have ground cinnamon? Sprinkle some in at the end, instead of steeping the cinnamon stick. Add a squeeze of lemon juice, use honey or maple syrup instead of brown sugar, add more (or less) clove, add allspice, or cook the tea for less or more time. —Micki Balder

What You'll Need
  • The peels and cores of 5 apples
  • 4 cups water
  • 2 1/2 tablespoons brown sugar
  • 2 whole cloves
  • 1 cinnamon stick
  1. Place the apple peels and cores, water, and brown sugar in a medium saucepan. Bring to a full boil, then reduce to a simmer/low boil and add the cloves. Let simmer for one hour.
  2. After one hour, turn off the heat, add the cinnamon stick, and let sit for 45 minutes to an hour. You can also taste for sweetness when you add the cinnamon stick, adding more brown sugar if you like a sweeter tea.
  3. Pour the tea through a fine strainer, and discard the strained apple mush. The liquid can be stored in a container in the fridge (I generally use a mason jar), and leftovers can be drunk cold, or reheated on the stove or in a microwave.

See what other Food52ers are saying.

  • LauraMaria Ruzo
    LauraMaria Ruzo
  • Eric Rodgers
    Eric Rodgers
  • Tonya
  • Fredrik Backman
    Fredrik Backman
  • Micki Balder
    Micki Balder

12 Reviews

bjgeraghty September 13, 2022
I have been making this tea for a few years now,ever since I started making applesauce in my Instant Pot. It is delicious and nothing is wasted. This is identical to the recipe I've used. peels, cores including seeds. such a feeling of satisfaction!
LauraMaria R. January 28, 2016
I also use pineapple peels and core, boil them with plenty cinnamon and cloves, strain and refrigerate the liquid. When ready to serve, I just add some lemon juice and sugar or honey to taste. So refreshing!
Micki B. January 28, 2016
That sounds like such an awesome idea!
Eric R. November 30, 2015
The food editor at our local newspaper just tweeted about apple peel tea, which led me to this recipe. I'm officially intrigued, and now know what to do with remnants from apple pie production! But also, I remember making a summery relative of this, with very thinly sliced Granny Smith apple steeped in green tea with fresh mint leaves. With fresh herbs widely available in many national grocery chains, certain ones like mint, tarragon and basil can be used to impart some mild sweetness without a lot of sugar.
Micki B. January 28, 2016
Thanks for the suggestion, I love the idea of apple, green tea, and mint or basil
Tonya October 26, 2015
Heard there is arsenic in Apple seeds. Do I need to take those out before boiling?
Fredrik B. October 26, 2015
It's cyanide, and in such extremely small amounts that you'd have to grind a generous amount into a paste and swallow it whole before you'd see any real effects from it.
Tonya October 26, 2015
Thank you! I will definitely make this tomorrow!!!
Mary-Claire F. October 25, 2015
Oooooh, I currently have 4 bags of just picked apples that need to be turned into sauce, and I'll definitely be trying this!
Fredrik B. October 25, 2015
Would this work without sugar? I'm not overly fond of sweetened tea.
Micki B. October 26, 2015
It would probably work just fine. It might be a little more tart without the sweetness to balance it out, but if you don't like sweetened tea, I say proceed without it!
Liz September 13, 2022
I've been making apple tisane at home for decades, without any added sweeteners; works just fine!