Orange Juice Recipe

Prepare oranges

Wash the oranges under cold running water. Pat them dry. Roll each orange firmly on the counter with the palm of your hand to loosen the juice, then cut each orange in half crosswise.

Juice the oranges

Using a countertop citrus juicer or a handheld reamer, juice each orange half into a large measuring cup or pitcher. Strain the extracted juice through a fine-mesh sieve into the pitcher to remove seeds and excess pulp if you prefer smoother juice. Press on the solids with the back of a spoon to extract as much juice as possible.

Adjust sweetness & texture

Add the cold water to the juice to loosen texture for a large serving. Stir in the granulated sugar and pinch of salt; the sugar helps balance acidity and the salt brightens flavor. Taste and, if the oranges are very sweet, omit the sugar. If you prefer pulpier juice, skip the straining step or stir some of the reserved pulp back in.

Chill & serve

Add ice cubes to the pitcher or directly to serving glasses. Pour the juice into large glasses over ice. Garnish with mint sprig if using. Serve immediately for the freshest flavor. Leftover juice can be refrigerated in a sealed container for up to 48 hours; stir before serving.