Orange Juice Recipe

Prepare oranges

Wash the oranges thoroughly under cool running water to remove any wax or residue. Pat dry. Roll each orange on the countertop with light pressure to soften the fruit and help release more juice.

Cut and juice

Cut each orange in half crosswise. Using a manual citrus juicer, reamer, or electric juicer, press and rotate each half to extract the juice into a bowl or measuring cup. If using a blender, peel the oranges (remove as much pith as you prefer), add fruit segments and 1/4 cup filtered water, blend briefly until smooth, then strain through a fine mesh sieve or cheesecloth for smoother juice.

Strain (optional)

If you prefer pulp-free juice, pour the collected juice through a fine mesh sieve into a clean pitcher, pressing gently on the solids with the back of a spoon to extract liquid without forcing bitter oils from the peel.

Adjust sweetness and acidity

Taste the juice. If it seems tart or not sweet enough, stir in up to 1 teaspoon granulated sugar or an equal amount of simple syrup until dissolved. If juice is very sweet and you want brightness, stir in 1 teaspoon fresh lemon juice. If the juice is very concentrated, add up to 1/2 cup filtered water to dilute to your preferred strength; stir well.

Chill and serve

Refrigerate the juice for at least 30 minutes for best flavor or serve immediately over ice. Pour into glasses, add optional ice cubes and garnish each glass with an orange slice or mint sprig.

Storage

Store leftover fresh orange juice in a sealed container in the refrigerator for up to 48–72 hours. Shake or stir before serving, as natural separation will occur.