Freshly Squeezed Oj Recipe

Select and prepare oranges

Choose 6 large, ripe, sweet oranges (navel, Valencia or equivalent). Rinse them under cool running water and pat dry. Roll each orange on the countertop with the palm of your hand while pressing gently to help loosen the juice.

Cut and optionally brighten

Cut each orange in half crosswise. If using lemon or lime for brightness, cut the half lemon/lime in half as well and set aside.

Juice the oranges

Using a citrus juicer (manual reamer or electric), juice each orange half into a bowl or large measuring cup. If you chose to use lemon/lime, juice half of it into the orange juice to add brightness. Strain the juice through a fine-mesh sieve into a clean pitcher if you prefer pulp-free juice; otherwise skip the sieve for a pulpy texture. Expect approximately 24–30 fl oz (700–900 ml) from 6 large oranges depending on juiciness.

Adjust sweetness and consistency

Taste the juice. If it tastes too tart, stir in up to 1 teaspoon granulated sugar (or equivalent simple syrup), dissolving it thoroughly. If the juice is very concentrated, add up to 1/4 cup (60 ml) cold water and stir to reach your desired strength. Re-taste and adjust.

Chill and serve

If not serving immediately, chill the pitcher in the refrigerator for 15–30 minutes. To serve, fill glasses with 4–6 ice cubes (optional), pour the freshly squeezed orange juice, and garnish each glass with a mint sprig if desired.

Storage: Pour any leftover juice into an airtight container and refrigerate. Consume within 48 hours for best flavor and minimal oxidation; stir or shake before serving as separation may occur.