Fresh Orange Juice Recipe

Prepare Oranges

Wash the oranges thoroughly under cold running water. Pat dry with a clean towel. Roll each orange on the counter with gentle pressure using the palm of your hand to soften the fruit and release more juice.

Halve and Juice

Cut each orange in half crosswise. Using a manual citrus juicer, electric citrus reamer, or high-quality juicer, press and twist each half to extract the juice. If using a blender, peel the oranges, remove as much pith as possible, seed them, and pulse until broken down, then strain through a fine mesh sieve or cheesecloth into a bowl.

Strain (optional)

If you prefer smooth juice with minimal pulp, pour the freshly extracted juice through a fine-mesh sieve into a pitcher, pressing the pulp with the back of a spoon to release remaining liquid. Discard solids. For pulpy juice, skip this step.

Adjust Consistency

If the juice is very concentrated or thick, stir in about 1/4 cup (60 ml) of cold water to adjust to your preferred strength. Taste and add more water in 1 tablespoon increments if needed.

Sweeten and Brighten (optional)

If desired, dissolve 1 teaspoon of granulated sugar or honey into a tablespoon of the warmest juice you extracted, then stir back into the pitcher. Add 1 teaspoon of fresh lemon juice to balance sweetness and enhance brightness.

Chill and Serve

Add ice cubes to glasses or pour juice over ice. Stir the pitcher once more and pour into serving glasses. Garnish with a pinch of orange zest if desired.

If using honey, stir it into a small amount of warm orange juice until dissolved before mixing into the rest of the juice. For a hint of extra aroma, grate a little orange zest over the top of each glass just before serving.