Orange Juice Recipe

Prepare oranges

Wash the oranges under cool running water to remove any residues. Pat them dry. Roll each orange on the counter with the palm of your hand pressing down firmly to soften the fruit and release more juice.

Cut and juice

Cut each orange crosswise in half. Use a handheld citrus juicer, reamer, or electric juicer to extract the juice from all halves into a measuring cup or pitcher. If you prefer pulp-free juice, strain the freshly squeezed juice through a fine-mesh sieve into the pitcher, pressing with a spoon to extract remaining liquid.

Adjust sweetness and acidity

Taste the fresh juice. If it seems too tart, stir in up to 1 teaspoon granulated sugar (or equivalent simple syrup) until dissolved. If you want more brightness, add 1 teaspoon fresh lemon juice and mix. If the juice is very strong, dilute with up to 1 cup cold water, adding a little at a time until you reach your preferred strength.

Chill and serve

Fill glasses with ice cubes. Pour the adjusted orange juice over ice. Garnish each glass with an orange slice or twist. Serve immediately for best flavor.

Storage

Transfer any leftover juice to an airtight container and refrigerate. Consume within 48–72 hours; shake or stir before serving as natural separation will occur.