Orange Juice Recipe

Wash and roll

Rinse the oranges under cool running water and pat dry. On a clean work surface, firmly roll each orange under your palm for 10–20 seconds to loosen the juice inside.

Cut oranges

Using a sharp knife, slice each orange in half crosswise (through the equator) so they are ready for juicing.

Hand or mechanical juicing

Juice the orange halves using a hand-held reamer, manual citrus press, or electric juicer. Collect the juice in a large measuring cup or pitcher. If using a blender, peel and segment the oranges (remove large pith and seeds), then blend briefly and strain through a fine mesh sieve to remove pulp to your preference.

Strain (optional)

If you prefer a smoother juice, pour the freshly squeezed juice through a fine-mesh sieve or cheesecloth into a pitcher, pressing gently on the solids to extract remaining liquid. Discard solids or reserve for other uses (baking, smoothies).

Taste and sweeten

Taste the juice. If it is too tart or not sweet enough, stir in up to 1 tsp granulated sugar or honey, dissolving fully. If needed, add up to 1 tsp fresh lemon juice to brighten the flavor and a pinch (about 1/4 tsp) of salt to enhance sweetness.

Dilute if desired

If the juice is very concentrated, stir in up to 1 cup of cold filtered water to reach desired strength. Adjust to taste.

Chill

Add ice cubes to the pitcher or individual glasses, or refrigerate the prepared juice for at least 15 minutes until cold. Stir before serving.

Pour the chilled orange juice into glasses over ice if desired. Garnish each glass with an orange slice and a sprig of mint. Serve immediately for the freshest flavor.