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Ingredients
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Orange Juice
Method
Orange Juice
- 1
Prepare oranges
Wash the oranges thoroughly under cool running water to remove any dirt or residues. Pat dry with a clean towel.
- 2
Cut and juice
Cut each orange in half crosswise. Using a manual citrus juicer or electric citrus press, juice all halves into a measuring container. Aim to collect at least 300 ml (about 1 1/4 cups) of juice. If the juice yield is higher, you can strain or set aside excess.
- 3
Adjust volume and consistency
If the fresh juice measures less than 300 ml, gently stir in up to 1/2 cup (120 ml) filtered water to reach 300 ml and adjust mouthfeel. If you prefer a more concentrated flavor, do not add water. If the juice has a lot of pulp and you prefer smooth juice, strain through a fine mesh sieve into a clean pitcher, pressing lightly with a spoon to extract liquid.
- 4
Brighten flavor (optional)
Taste the juice. If it needs more brightness, stir in up to 1 teaspoon fresh lemon juice and mix well.
- 5
Chill and serve
If serving immediately, pour 300 ml of juice into a glass over 2–4 ice cubes if desired. For a chilled serving without diluting, refrigerate the juice for 30–45 minutes before serving. Stir gently before pouring.
- 6
Storage
Store any leftover juice in an airtight container in the refrigerator for up to 48 hours. Fresh juice is best consumed within the first 24 hours for optimal flavor and vitamin retention.