Orange Juice Recipe

Wash the oranges under cold running water and pat them dry to remove any residue or wax.

Roll each orange on the countertop with the palm of your hand, pressing gently to break up the segments and make them easier to juice.

Cut and extract

Cut each orange in half crosswise. Use a manual citrus reamer, handheld juicer, or an electric citrus press to extract the juice from all the orange halves into a large measuring cup or pitcher. If using a blender, peel the oranges (remove as much white pith as you prefer), quarter them, and pulse briefly then strain through a fine mesh sieve for smooth juice.

Strain (optional)

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

Taste the juice. If it’s too tart, stir in up to 1 teaspoon of granulated sugar or up to 1 teaspoon of honey until dissolved. If the flavor is too intense, add cold water, 30–60 ml at a time, until you reach your preferred intensity.

Add a small pinch of salt to brighten the flavor, if desired. Stir well to combine.

Fill two glasses with 2 ice cubes each (or more if you prefer colder juice). Pour the orange juice evenly between the glasses.

Garnish each glass with an orange slice or wedge and a sprig of mint, if using. Serve immediately for best freshness.

If not serving right away, transfer juice to an airtight container and refrigerate. Freshly squeezed orange juice is best consumed within 24–48 hours. Stir or shake gently before serving, as natural separation may occur.