Orange Juice Recipe

Wash and bring to room temperature

Rinse the oranges under cool running water, scrub gently to remove any residues, and pat dry. If your oranges are chilled, let them sit at room temperature for 10–15 minutes — room-temperature oranges yield more juice.

Roll and cut

On a clean cutting board, roll each orange firmly under the palm of your hand for 15–30 seconds to break down internal membranes and release more juice. Cut each orange in half crosswise.

Juice the oranges

Using a manual citrus reamer or handheld juicer, press and twist each orange half over a fine-mesh strainer set above a bowl or pitcher to catch seeds and excess pulp. If using an electric citrus juicer, juice halves directly into the strainer or pitcher. Continue until all oranges are juiced.

Adjust pulp and texture

If you prefer smoother juice, press the collected pulp in the strainer with the back of a spoon to extract the remaining liquid, then discard fibers and seeds. For a pulpy style, stir the pulp back into the juice.

Taste and sweeten

Taste the fresh juice. If it needs brightening, stir in the optional fresh lemon juice (1 tablespoon). If it tastes too tart for your preference, dissolve the optional granulated sugar in 1–2 tablespoons of the cold water, then stir into the juice until dissolved. Add more water (up to the listed 1 cup) to adjust strength and sweetness to your liking.

Chill and serve

If not serving immediately, chill the juice in the refrigerator for 30–60 minutes. To serve, fill glasses with ice cubes if desired, pour the orange juice over the ice, and garnish each glass with a mint sprig. Stir before drinking.

Storage

Transfer any leftover juice to an airtight container and refrigerate. Consume within 48–72 hours for best flavor and minimal oxidation. Stir or shake gently before serving if separation occurs.