Orange Juice Recipe

Prepare fruit

Wash the oranges under cool running water to remove any wax or residue. Pat them dry with a clean towel.

Room temperature or chilled

If the oranges are refrigerated, let them sit 5–10 minutes at room temperature or microwave each orange for 8–10 seconds to slightly warm and help release more juice. Otherwise proceed.

Cut and juice

Cut each orange in half crosswise. Using a manual citrus juicer or an electric citrus press, juice all orange halves into a measuring cup or pitcher. Press and twist to extract as much juice as possible. You should get about 2 to 2 1/2 cups (480–600 ml) of juice from 6 large oranges.

Strain (optional)

If you prefer pulp-free juice, pour the freshly squeezed juice through a fine-mesh strainer into a separate container, pressing the pulp with a spoon to extract remaining juice. Discard solids.

Adjust sweetness and dilute

Taste the juice. If it’s too intense or sweet for your preference, stir in up to 1 cup (240 ml) cold water to dilute. Add granulated sugar (start with 1 teaspoon) only if needed; stir until dissolved. Refrigerate briefly if desired.

Serve

Fill glasses with a few ice cubes if using. Pour the orange juice over ice, garnish each glass with a mint leaf if desired, and serve immediately for best flavor.

Storage

Store any leftover fresh juice in a sealed container in the refrigerator for up to 48 hours. Stir or shake gently before serving, as separation may occur.