Orange Juice Recipe

Select and prepare fruit

Choose 6 large, ripe oranges (navel or Valencia). Rinse them under cool running water and pat dry. Roll each orange firmly on the counter with the palm of your hand to loosen the juice, then cut each orange in half crosswise.

Juice the oranges

Using a citrus juicer (manual reamer, electric juicer, or handheld press), juice all orange halves until mostly dry. If using a blender, peel the oranges (remove as much of the white pith as possible), break into segments, place in the blender, and pulse briefly until combined — you will need to strain blended juice through a fine-mesh sieve to remove pulp and membrane if you want a smoother juice.

Strain (optional)

If you prefer pulp-free juice, pour the freshly squeezed juice through a fine-mesh sieve or cheesecloth into a pitcher, using the back of a spoon to press out extra liquid. Discard large solids left in the strainer.

Adjust sweetness and flavor

Taste the juice. If it's too tart or not sweet enough, stir in up to 1 teaspoon granulated sugar or 1 teaspoon simple syrup until dissolved. Add 1 teaspoon fresh lemon juice if you want more brightness. If the juice is very strong, thin with up to 1/2 cup cold water, adding a little at a time until you reach desired intensity.

Chill and serve

Refrigerate the juice for at least 15 minutes to cool, or serve immediately over ice cubes in individual glasses. Stir before serving, as natural separation may occur. Store any leftover juice in a sealed container in the refrigerator for up to 48 hours; shake or stir before drinking.