Orange Juice Recipe

Wash and room-prepare

Rinse the oranges under cold running water to remove any residue. Pat dry with a clean towel. If you used refrigerated fruit, let them sit 5–10 minutes at room temperature to maximize juice yield.

Roll and cut

On a cutting board, roll each orange firmly under your palm against the board to soften the segments. Cut each orange in half crosswise.

Extract juice

Using a manual citrus juicer or an electric citrus press, juice the orange halves into a pitcher. If you prefer a pulpy juice, include the pulp that collects in the juicer; for smoother juice, strain through a fine-mesh sieve into the pitcher.

Measure and adjust

Check the volume — six medium oranges typically yield about 2 to 2 1/2 cups (480–600 ml) of juice. Add 1/2 cup (120 ml) cold water if you want a more refreshing, less intense flavor. Stir in 1 teaspoon granulated sugar if the oranges are not sweet enough. If using, add 1 teaspoon fresh lemon juice to brighten the flavor.

Cool

Add ice cubes to the pitcher or directly into individual glasses. Stir gently to combine and cool the juice quickly.

Garnish and present

Pour the orange juice into glasses. Garnish each glass with an orange slice or wedge and a sprig of mint if desired. Serve immediately for best flavor and maximum vitamin content.