Gallon Orange Juice Recipe

If using fresh oranges: Juice enough oranges to yield 1 gallon (about 50–60 medium oranges). Strain the juice through a fine-mesh sieve into a large clean container to remove pulp and seeds if a smoother texture is desired. If using store-bought orange juice, measure out 1 gallon into a clean gallon beverage container.

Taste the juice. If it is very intense or pulpy and you prefer a milder strength, add up to 1/2 cup cold water and stir to combine. Adjust water to reach preferred intensity.

Dissolve sweetener

If you want sweeter juice, dissolve the granulated sugar in 2 tablespoons warm water first (or use 2 tablespoons honey straight). Stir until fully dissolved. Add the dissolved sugar (or honey) to the gallon of orange juice and mix well.

Add the 2 tablespoons fresh lemon juice to brighten the flavor and a pinch of sea salt to round out sweetness. Stir thoroughly and taste. Adjust sugar/honey and lemon by small increments (1/2 tablespoon) until balance is to your liking.

Chill the gallon of orange juice in the refrigerator for at least 1–2 hours before serving. Chilling improves flavor and mouthfeel.

When ready to serve, fill glasses with ice (about 1–2 cups ice per 12-16 oz glass). Pour fresh orange juice over ice. Garnish each glass with an orange slice and a mint sprig if desired.

Store any leftover juice in a sealed container in the refrigerator for up to 3 days; stir before serving as separation may occur.