Orange Juice Recipe

Prepare oranges

Wash the oranges thoroughly under cool running water to remove any wax or residue. Pat dry with a clean towel. Roll each orange on the countertop while pressing down with the palm of your hand to loosen the juices inside.

Cut and juice

Slice each orange in half crosswise. Using a manual citrus juicer or an electric citrus press, juice all orange halves into a bowl or pitcher. If using a blender, peel the oranges, remove as much pith as possible, and blend the orange segments briefly (15–20 seconds) until just pulpy, then strain through a fine mesh sieve for clearer juice or skip straining for pulpy juice.

Strain (optional)

For a smoother, pulp-free juice, pour the freshly squeezed juice through a fine-mesh sieve or cheesecloth into a clean pitcher. Use a spoon to press and extract as much liquid as possible from the pulp. Discard the solids or save for use in baking or smoothies.

Adjust sweetness and texture

Taste the juice. If it tastes a bit tart, stir in up to 1 teaspoon of granulated sugar or 1–2 teaspoons of simple syrup until dissolved. If the juice is very concentrated, add up to 1/2 cup cold water to adjust intensity and dilute to your liking. If desired, add a very small pinch (about 1/8 tsp) of fine salt to brighten flavors; stir to combine.

Chill and serve

Add ice cubes to individual glasses or to the pitcher if serving immediately. Pour the juice into glasses over ice. Garnish each glass with a sprig of fresh mint or a thin orange wheel on the rim. Serve cold.

Storage

Store any leftover fresh orange juice in a sealed container in the refrigerator for up to 48 hours. Stir or shake gently before serving, as natural separation will occur. Best consumed within 24 hours for optimal flavor and vitamin content.