Fresh Squeezed Oj Recipe

Prepare oranges

Wash the oranges thoroughly under cool running water. Pat dry. Roll each orange on the countertop under your palm with firm pressure to help release more juice.

Cut and juice

Cut each orange in half crosswise. Using a citrus hand juicer, reamer, or an electric juicer, juice all orange halves until you've extracted as much juice as possible. Expect about 45–60 ml (1.5–2 fl oz) per large orange; with 6 oranges you should have roughly 270–360 ml (9–12 fl oz) of fresh juice.

Strain (optional)

If you prefer pulp-free juice, pour the freshly squeezed juice through a fine-mesh sieve into a measuring cup or pitcher, pressing with a spoon to extract remaining liquid. If you like pulp, skip this step and keep the juice as-is.

Adjust sweetness and consistency

Taste the juice. If it tastes too tart, stir in up to 1 tsp granulated sugar or an equal amount of simple syrup and mix until dissolved. If juice is very concentrated, add up to 60 ml cold water to thin to your preferred strength. Stir well and taste again; adjust as needed.

Chill and serve

Fill glasses halfway with ice cubes (about 1/4 cup ice per 8-oz glass). Pour the orange juice over the ice. Garnish each glass with an orange slice on the rim and a mint sprig if desired. Serve immediately to preserve freshness and bright flavor.

Batch storage (if making ahead)

If not serving immediately, transfer the juice to a sealed glass container and refrigerate for up to 48 hours. Stir gently before serving and taste for any needed adjustments (sweetness or dilution) as fresh juice can settle and taste stronger after chilling.