Orange Juice Recipe
Tropicana Orange Juice (11 oz. bottles)
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Ingredients
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Juice (per 11 oz bottle)
Batch & Serving (for catering scaling guidance)
Method
Produce preparation
- 1
Select and prepare oranges
Choose ripe, heavy-for-size oranges with fragrant skin. Wash each orange under cool running water and pat dry. Roll each orange firmly on the countertop with your palm to loosen juices before cutting.
- 2
Cut oranges
Cut each orange in half crosswise on a clean cutting board. If using for garnish, reserve thin slices from 1 orange before squeezing.
Juicing
- 3
Manual or mechanical juicing
Using a citrus press or automatic juicer, press each orange half to extract juice into a clean pitcher. For a single 11 oz (≈325 ml) bottle, expect to use about 3 medium oranges (adjust up or down based on yield). Strain the extracted juice through a fine-mesh sieve into a separate container if you want pulp-free juice; skip straining if pulp is desired.
- 4
Adjust sweetness and strength (optional)
Taste the freshly squeezed juice. If it's too tart, dissolve a small pinch of granulated sugar in 1 teaspoon warm water and stir into the juice; add additional sugar a little at a time to taste. To dilute if juice is very strong, add cold filtered water 1 tablespoon at a time until desired strength is reached.
Bottling & Serving
- 5
Chill and bottle
If not serving immediately, chill the strained juice in the refrigerator until cold (at least 30 minutes). Pour 11 oz (325 ml) of juice into each clean, sanitized bottle, leaving a small headspace. Cap the bottles securely. Keep refrigerated and use within 48–72 hours for best flavor.
- 6
Immediate service
To serve immediately, fill each serving glass with 2 ice cubes (optional) and pour 11 oz of juice into the glass. Garnish with a reserved orange slice on the rim if desired.
- 7
Catering notes
For large breakfast catering, prepare juice in batches and bottle in sanitized 11 oz containers. Calculate oranges needed by multiplying 3 medium oranges per bottle. Keep bottles refrigerated and rotate stock so oldest are used first. Provide small labels with contents and pack date if transporting.