Orange Juice Recipe

Wash and prepare oranges

Rinse the oranges under cool running water and pat dry. Roll each orange on the counter with gentle pressure to loosen the juice before cutting.

Cut and juice

Cut each orange in half crosswise. Using a citrus reamer, handheld juicer, or an electric citrus juicer, press and twist each half to extract the juice into a bowl or pitcher. Continue until all orange halves are juiced. Strain the juice through a fine-mesh sieve into a clean pitcher if you prefer pulp-free juice; skip straining if you like pulp.

Adjust flavor and consistency

Taste the freshly squeezed juice. If it’s too strong or pulpy, stir in up to 1 cup cold water to reach your desired consistency. If it’s not sweet enough, dissolve up to 1 teaspoon of granulated sugar or honey in a tablespoon of warm water and stir into the juice, adding more only as needed. Add 1 teaspoon of lemon juice if you want a brighter, slightly tangy note.

Chill and serve

Fill glasses with ice cubes if desired. Pour the orange juice over ice and serve immediately for best flavor. Alternatively, chill the pitcher in the refrigerator for 30–60 minutes before serving. Stir gently before pouring if the juice has separated.

Storage

Store any leftover juice in a sealed container or pitcher in the refrigerator for up to 48 hours. Stir or shake before serving. Fresh-squeezed orange juice is best consumed within 24 hours for optimal flavor and vitamin content.