Orange Juice Recipe

Wash and roll

Rinse the oranges under cool running water. Pat dry. On a cutting board, roll each orange firmly under your palm for 15–30 seconds to loosen the juice inside.

Cut

Halve each orange crosswise (across the equator) with a sharp knife to expose more segments for juicing.

Extract juice

Using a handheld citrus reamer, electric citrus press, or centrifugal juicer, juice the orange halves into a bowl or pitcher. If using a manual reamer, press and twist firmly to extract as much juice as possible. Aim for about 1 to 1.25 cups (240–300 ml) of juice from 6 large oranges.

Strain (optional)

If you prefer pulp-free juice, pour the fresh juice through a fine-mesh sieve into a clean pitcher, pressing gently on solids with the back of a spoon to extract extra liquid. Discard seeds and large pith pieces.

Taste and sweeten

Taste the juice. If it tastes too tart, stir in up to 1 tsp granulated sugar or 1 tsp simple syrup, mixing until dissolved. Add the optional 1 tsp lemon juice if you want more brightness. Add a very small pinch (about 1/8 tsp) of salt to enhance sweetness, if desired.

Dilute and cool

If the juice is very strong, add up to 1 cup cold water to slightly dilute to your preferred strength. Add ice cubes to the pitcher or directly to glasses to chill immediately. For best flavor, refrigerate the juice in a covered container for 30–60 minutes before serving to allow flavors to meld.

Plate and garnish

Pour the orange juice into glasses over ice if desired. Garnish each glass with an orange slice and a mint sprig. Stir briefly before serving.

Store any leftover juice in an airtight container in the refrigerator for up to 48 hours; shake or stir before serving as separation may occur.