Orange Juice (natalie’s Fresh Squeezed 12oz) Recipe

Prepare fruit

Wash all oranges (and optional blood/cara cara) under cold water. Roll each orange firmly on the countertop with the palm of your hand to loosen the juices. Cut each orange in half crosswise.

Juice oranges

Using a handheld reamer, manual citrus press, or electric juicer, juice the orange halves into a measuring cup until you have about 12 ounces (approximately 1 1/2 cups) of juice. If using an additional blood or cara cara orange, juice it along with the navels for a deeper color and flavor.

Optional brightness

If desired, cut half a lemon or lime, lightly squeeze 1/2 of it into the orange juice to enhance brightness. Taste and adjust — only a small amount is needed so the orange flavor remains primary.

Strain for smoothness (optional)

Place the fine mesh strainer over a clean pitcher or bowl and pour the juice through it, using the back of a spoon to press pulp and extract more liquid. Discard seeds and coarse pulp for a smooth, café-style juice, or leave pulp if you prefer more body.

Adjust consistency

If the juice is very thick or intensely sweet, stir in up to 2 tablespoons cold water to reach a pleasant drinking consistency and to yield roughly 12 ounces. Taste and add water gradually.

Chill

Either chill the juice in the refrigerator for 10–15 minutes, or serve immediately over ice. If serving over ice, add 4–6 ice cubes to the glass first to keep the juice cold and slightly diluted as the ice melts.

Pour the prepared orange juice into a 12-ounce glass. Garnish the rim with an orange slice or wheel and add a mint sprig if using. Serve immediately.