Orange Juice (bottle) Recipe

Prepare oranges

Wash the oranges thoroughly under cold running water. Pat dry. Roll each orange on the countertop with the palm of your hand pressing firmly to loosen the juice inside.

Cut and juice

Cut each orange in half crosswise. Using a citrus juicer (manual or electric), juice all orange halves into a bowl or pitcher. Reserve the pulp and seeds will be caught by the juicer; if seeds are present in the juice, remove them with a spoon or strainer.

Strain (optional)

If you prefer smooth bottled juice, pour the freshly extracted juice through a fine-mesh strainer into a clean bowl, pressing gently with a spatula to extract extra liquid while leaving most pulp behind. For pulpy juice, skip this step.

Adjust sweetness & balance

Measure the juice volume. For about 3 to 3 1/2 cups of orange juice from 8 medium oranges, stir in 1 tablespoon granulated sugar (adjust to taste). Add 1 teaspoon fresh lemon juice to brighten flavor and 1/8 teaspoon fine salt to enhance sweetness. If the juice tastes too intense, add up to 1/4 cup cold filtered water and re-taste, adjusting sugar as needed.

Chill briefly

Place the juice in the refrigerator for at least 30 minutes to cool and allow flavors to meld. If you need to speed this up, transfer to a metal container and place in an ice bath for 10–15 minutes.

Prepare bottle: ensure the glass bottle and cap are sterilized and completely dry. To sterilize, wash in hot soapy water, rinse, then pour boiling water into the bottle and let sit 2 minutes before discarding water and air-drying on a clean rack.

Transfer juice: using a funnel, carefully pour the chilled orange juice into the prepared bottle, leaving about 1/2 inch (1 cm) headspace at the top to allow for slight expansion.

Seal and refrigerate: screw the cap on tightly and refrigerate. For best flavor and safety, keep refrigerated and consume within 3–4 days.

Serve: when ready to serve, shake gently if the juice has separated. Pour over ice cubes if desired and enjoy cold.