Orange Juice Recipe

Prepare oranges

Wash the oranges thoroughly under cool running water to remove any wax or residue. Pat dry with a clean towel. Roll each orange firmly on the countertop using the palm of your hand to help release the juice from the pulp.

Cut and juice

Slice each orange in half crosswise. Using a manual citrus juicer or an electric citrus press, juice all orange halves into a large measuring cup or bowl. Reserve any seeds and discard them. You should yield approximately 2 to 2 1/2 cups (480–600 ml) of fresh juice from 6 large oranges depending on juiciness.

Strain (optional)

If you prefer pulp-free juice, place a fine-mesh strainer over a clean pitcher and pour the freshly pressed juice through it, pressing gently on the solids with the back of a spoon to extract the remaining liquid. Discard the pulp (or save for baking or smoothies).

Adjust sweetness and balance

Taste the juice. If it tastes tart or you prefer it slightly sweeter, stir in the granulated sugar until dissolved. Add the fine sea salt and stir to round out the flavor. If the juice is very concentrated or you prefer a lighter juice, stir in up to 1/2 cup (120 ml) cold water, tasting as you go to reach your preferred balance.

Chill and serve

Fill glasses with ice cubes. Pour the prepared orange juice over the ice. Garnish each glass with an orange slice and a sprig of fresh mint if using. Serve immediately for best flavor.

Make-ahead and storage

If not serving right away, transfer the juice to a sealed pitcher or bottle and refrigerate. Fresh-squeezed orange juice keeps best up to 48 hours in the refrigerator; stir or shake gently before serving because natural separation will occur.