Orange Juice Recipe

Preparation

1. 1

   Select and prep oranges

   Choose 6 large, ripe oranges that feel heavy for their size. Rinse them under cold water and pat dry. Roll each orange firmly on the countertop with the heel of your hand to loosen the juices.

2. 2

   Cut and juice

   Cut each orange in half crosswise. Using a manual citrus juicer or an electric reamer, juice all orange halves into a bowl or pitcher. If using a blender, peel the oranges (remove as much pith as possible), break into segments, and pulse briefly, then strain through a fine mesh sieve for smoother juice or leave pulp if preferred.

3. 3

   Strain (optional)

   If you prefer pulp-free juice, pour the freshly squeezed juice through a fine mesh sieve into a clean pitcher, pressing on solids with a spoon to extract as much liquid as possible.

4. 4

   Adjust consistency and sweetness

   Taste the juice. If it's too concentrated or thick, stir in up to 1/2 cup cold water to reach your preferred consistency. Add up to 1 teaspoon granulated sugar or simple syrup if the oranges are tart; dissolve by stirring. Add 1 teaspoon fresh lemon juice if you want a brighter flavor. If desired, add a pinch (about 1/8 tsp) of salt to enhance sweetness and balance acidity.

5. 5

   Chill

   Add 1 cup of ice to the pitcher or pour the juice over ice-filled glasses. If you prefer fully chilled juice without dilution, refrigerate the juice for at least 30 minutes and serve over fresh ice.

6. 6

   Serve and garnish

   Pour into glasses, garnish each with an orange slice and a mint sprig if using, and serve immediately.