Ingredients
Equipment
Method
- Wash two medium ripe apples. Remove the stems and cores, including the seeds, and leave the peels on.
- Cut the apples into pieces that fit your juicer’s feed chute, following its preparation instructions.
- Assemble the juicer for juice extraction, with its juice jug and pulp container in place. Run the apple pieces through it according to the machine’s directions, collecting the juice separately from the pulp.
- Stir the collected juice if it has separated. Measure the amount needed for your recipe and use promptly, or cover and refrigerate briefly until you are ready to use it.
Notes
One batch uses two medium apples. The liquid volume depends on the fruit and juicer; no fixed cup or mL yield is promised. Measure the juice needed by the next recipe, and process another batch if required.
Keep the peels on, remove stems and cores, and cut the fruit to fit your juicer. Collect juice and pulp separately. Do not add water, honey, lemon or other ingredients to this plain juice. Stir if it separates and let surface foam settle enough to read the liquid line.
We use a Ninja juicer in our kitchen. Follow your own model’s assembly, extraction and feeding guide. This preparation uses a juicer, without a blender-and-straining conversion.
For 2×, use four medium apples for two batches. The fruit count doubles; output volume remains variable. No fixed setup or processing time is supplied.
Full GAPS fresh ingredient preparation after apple juice introduction; can fit More-Plant GAPS. The two-apple batch is not an Intro serving instruction. Stage 4 starts separately with small amounts of clear, filtered carrot juice. No dairy, eggs or nuts in this recipe.
Use promptly. If holding briefly while preparing another recipe, cover and refrigerate, then stir before measuring. This is not a canning or long storage process. Apple cider vinegar and alcoholic cider are different ingredients.