Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fresh-Squeezed Orange Juice
Garnish & Serving (optional)
Method
Fresh-Squeezed Orange Juice
Prepare oranges
Wash the oranges thoroughly under cool running water to remove any wax or residue. Pat dry with a clean towel.
Bring oranges to room temperature
If the oranges are cold, let them sit at room temperature for 10–15 minutes or microwave each orange for 10–15 seconds to help release more juice.
Roll oranges
On a countertop, firmly roll each orange under your palm for 20–30 seconds to loosen the juice inside.
Cut and juice
Cut each orange in half crosswise. Using a manual citrus reamer or a hand press, juice each half into a measuring cup or pitcher until you have about 12 fl oz (approximately 350 ml). Strain through a fine mesh sieve if you prefer no pulp; otherwise, leave pulp in for a fuller texture.
Adjust sweetness and consistency
Taste the juice. If you prefer it sweeter, dissolve up to 1 tsp granulated sugar in 1–2 tbsp of cold water, then stir into the juice until combined. If juice is very strong, add up to 2 tbsp cold water to mellow the flavor, stirring to combine.
Chill if needed
If the juice is not cold, pour it into a chilled glass over ice cubes (optional) or refrigerate for 10–15 minutes before serving.
Garnish & Serve
Pour 12 oz (about one serving) of fresh-squeezed orange juice into a glass. Add 3–4 ice cubes if desired.
Garnish the rim with an orange slice and a mint sprig if using. Serve immediately for best flavor.