Orange Recipe

Prepare fruit

Select 8 ripe navel oranges. Wash them under cool running water and pat dry. Roll each orange firmly on the countertop with the palm of your hand for 10–15 seconds to loosen the juices.

Cut and juice

Cut each orange in half crosswise. Using a manual or electric citrus juicer, press and twist each half to extract the juice into a bowl or measuring cup. Strain the collected juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp if you prefer a smoother juice (reserve pulp if you like pulp in your juice). Expect roughly 3 to 4 cups (700–900 ml) of fresh juice from 8 medium oranges.

Taste and adjust

Taste the fresh orange juice. If it tastes flat or too sweetly acidic, stir in up to 1 teaspoon granulated sugar or simple syrup and 1 teaspoon fresh lemon juice to brighten the flavor. If the juice is too intense, add up to 1/4 cup cold water and stir to loosen the concentration to your preferred strength.

Chill

Refrigerate the juice for at least 15–20 minutes to chill, or serve immediately over ice for individual portions.

Prepare glassware: Fill serving glasses about two-thirds with ice if desired. Pour the fresh orange juice over the ice, leaving a small headspace.

Garnish: Float an orange slice on the rim or inside each glass and add a small mint sprig for aroma if using. For a large carafe service, add a few orange wheels and ice to the carafe, then pour the juice in.

Serve immediately: Offer chilled fresh orange juice. Stir briefly before serving if the juice separated in the fridge.