Recipe: Childhood Apple water

Growing up in an Asian household, the fridge would always be filled with jugs of teas and tonics. Besides the bitter herbal teas which mum always forced us to drink, the most memorable drink would have to be mums homemade apple water.


Homemade Apple Water

Makes approx. 3 litres


2kg Sweet Apples (Fuji, jazz,  pink lady)

2 carrots

4 Litres cold water


  1. Wash the apples, peel and core. Cut into quarters. Cut carrot into smaller pieces.
  2. Place the water, apples and carrot into a pot with a lid.
  3. Bring to boil over high heat, once boiling switch to a low simmer with a lid semi covered, simmer for 30 minutes.
  4. Allow to cool completely before transferring into a jug. Store in the fridge for up to 3 days.

If you prefer a sweeter drink, you can add a spoon of honey when you drink it.

The leftover apples can be puréed and made into apple sauce or even baby food.

It may sound strange boing apples and carrots with water but mum always did it when we were young. She also said it’s good for soothing the throat and it’s more nutritious than drinking soft drinks. This is also a good way to use up any excess apples in your fruit bowl. But remember to use the sweeter kind of apples as Granny Smith apples would be too sour.

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