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In this paper, in order to lower the discharge, environment pollution and improve the added value of apricot kernels processing, the debitterizing wastewater was consecutively filtrated by the ceramic membrane and organic membrane, and divided into three parts. The part of ultrafiltration water was taken as the main material to develop a flavor beverage, for which the formula was optimized and the properties were analyzed using the electronic nose, electronic tongue, gas chromatography mass spectrometry and high performance liquid chromatography, respectively. The results indicate that the hygienic parameters of the ultrafiltration water meet the requirements of the environment standards and could be developed for a flavor beverage of apricot kernel with the optimal formula of 6% sugar, 0.056% citric acid and 3:1 ratio of liquid to liquid (mL:mL). The flavor beverage mainly contained the typical aroma components like benzaldehyde (a food preservative) and benzyl alcohol, which can extend the beverage's shelf life and exert the healthy function, since this kind of water has been regarded as an important ingredient of the cough syrup in China. In summary, this research would provide a novel approach to maximize the full utilization and promote the added value of the apricot kernels in processing. • DW could be filtrated by the ceramic and organic membrane. • The concentrate part can be used to recycle the amygdalin. • The UFW part could be applied to develop the flavor beverage of apricot kernels. • The research provided a novel approach to re-utilize DW of apricot kernels. [ABSTRACT FROM AUTHOR]