Fresh Orange Juice Recipe

Prepare fruit

Wash the oranges under cool running water. Using a paring knife, remove any remaining stem pieces and peel the oranges, removing as much of the white pith as comfortable (some pith is fine and adds fiber). Cut each orange in half crosswise.

Juice

Using a manual or electric citrus juicer, press and twist each orange half to extract the juice into a measuring cup or pitcher. If using an electric juicer, follow the manufacturer's instructions. Expect roughly 240 ml (about 1 cup) of fresh juice from 3 medium oranges.

Adjust consistency

Taste the juice. If it seems too thick or intensely sweet, stir in up to 2 tablespoons (30 ml) cold water to reach your preferred consistency. If you prefer a brighter note, add 1 teaspoon fresh lemon juice and stir to combine (optional).

Strain (optional)

If you prefer pulp-free juice, place a fine-mesh strainer over a pitcher or glass and pour the juice through, using the back of a spoon to press out the liquid. Discard or reserve the pulp for another use.

If serving chilled, add a few ice cubes to the serving glass (about 1/2 cup per glass) or use a full cup of ice if you like it very cold. Pour the freshly squeezed orange juice into a chilled glass.

Garnish each glass with a mint sprig. Serve immediately for best flavor and maximum vitamin content. If not serving right away, refrigerate covered and consume within 24–48 hours; shake or stir before serving.