Orange Juice Recipe
Make Orange Juice Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main
Optional / To taste
Method
Prepare fruit
Wash and halve
Rinse the oranges under cool running water, rubbing gently to remove any residues. Pat dry. Using a sharp knife, cut each orange in half crosswise.
Optional peel/trim
If you prefer lower bitterness, peel a couple of oranges and juice only the pulp (discard thick pith). Otherwise proceed with halved oranges for maximum juice and flavor.
Juicing
Juice the oranges
Use a citrus juicer (manual or electric) to extract juice from each orange half into a bowl or pitcher. Press and twist each half to get as much juice as possible. Strain through a fine-mesh sieve into the pitcher if you prefer pulp-free juice; leave unstrained for pulpy juice.
Measure and adjust
Taste the juice. If it is very intense, add the cold water (about 1 cup) to dilute to desired strength and stir. If it tastes too tart, add up to 1 teaspoon granulated sugar or simple syrup and stir until dissolved. If flavor needs brightening, add 1 teaspoon fresh lemon juice and mix.
Serve
Chill or serve over ice
If not serving immediately, chill the juice in the refrigerator for 30–60 minutes. To serve immediately, fill glasses with ice cubes and pour the juice over the ice.
Garnish and present
Garnish each glass with an orange slice and a sprig of mint if desired. Serve cold.
Storage
Store any leftover fresh orange juice in a sealed container in the refrigerator for up to 48 hours. Shake or stir before serving as separation is natural.