Fresh Squeezed Orange Juice Recipe

Wash and prepare

Rinse the oranges under cool running water and pat dry. Roll each orange firmly on the countertop with the palm of your hand to soften and loosen the juice inside; this makes them easier to juice and increases yield.

Cut and juice

Cut each orange in half crosswise. Use a manual citrus juicer, reamer, or electric juicer to extract the juice from all 6 oranges into a measuring cup or pitcher. If you prefer pulp-free juice, press the juice through a fine-mesh sieve into the pitcher, using the back of a spoon to help pass the liquid through; discard pulp or reserve for another use.

Adjust consistency and sweetness

Taste the fresh juice. If it is very strong or thick, add 1/4 cup (60 ml) cold water and stir. If you prefer a sweeter juice, dissolve up to 1 teaspoon granulated sugar into a tablespoon of the warmest juice (or use a pinch of simple syrup) then stir into the pitcher until dissolved. Add a pinch of salt to brighten the flavor and stir again.

Chill

Add 6 ice cubes to the pitcher or directly to individual serving glasses to chill the juice quickly. If you want the juice colder without diluting it, chill the strained juice in the refrigerator for 20–30 minutes before serving instead of adding ice.

Serve

Pour the orange juice into glasses over ice if desired. Garnish each glass with an orange slice and a couple of mint leaves if using. Serve immediately for best flavor.

Slice 2 of the reserved orange halves or segments into wheels or crescents. Slit each slice to perch on the rim of the glass. Rinse and lightly clap the mint leaves between your palms to release aroma, then tuck them beside the orange slice on the glass or float on top of the juice.