Orange Juice (1 Gallon) Recipe

Prepare and juice oranges

Wash all oranges under cool running water. Roll each orange on the countertop with gentle pressure to break internal membranes and release more juice. Cut each orange in half crosswise. Using a citrus juicer (manual or electric) press and extract juice from all halves into a large bowl or directly into the 1-gallon pitcher. Expect about 3–4 ounces (90–120 ml) of juice per orange; 28 medium oranges yields roughly 1 gallon (3.8 L).

Strain and adjust pulp (optional)

If you prefer pulp-free juice, pour the extracted juice through a fine mesh strainer into the pitcher, using the back of a spoon to press solids gently. If you prefer some pulp, skip straining or reserve about 1/2 to 1 cup of the strained pulp and stir it back in to desired texture.

Adjust thickness and sweetness

Taste the freshly squeezed juice. If it seems too intense or concentrated, add up to 2 cups cold water, a little at a time, until it reaches the desired intensity. If you want it sweeter, dissolve up to 2 tablespoons granulated sugar in 2 tablespoons warm water and stir into the juice; start with 1 tablespoon and adjust to taste. Add a pinch of kosher salt if the flavor needs brightening—stir to combine.

Chill and serve

Transfer the juice to the 1-gallon pitcher, cover, and refrigerate for at least 30 minutes to chill and let flavors meld. When serving, fill glasses with ice (about 1/2 cup to 1 cup per glass) and pour the chilled orange juice over the ice. Stir gently before serving. Keep leftover juice refrigerated and consume within 48–72 hours for best freshness.

Clean equipment promptly after use: remove pulp and seeds from juicer parts and rinse or wash with warm soapy water to prevent staining and sticky residue. Store pitcher with lid in the refrigerator.