Orange Juice Recipe

Wash and prepare oranges

Rinse the oranges under cool running water to remove any residue. Pat them dry with a clean towel. This removes surface dirt and any wax.

Warm oranges (optional for more juice)

If your oranges are cold and a bit stiff, microwave each orange for 8–10 seconds or let them sit at room temperature for 10–15 minutes. Then roll each orange firmly on a countertop with the palm of your hand to loosen the juice.

Cut and juice

Cut each orange in half crosswise. Using a manual citrus reamer or an electric juicer, press and twist each half to extract the juice into a bowl or measuring cup. If using a blender, peel the oranges (remove as much pith as possible), place segments in the blender, blend on low 10–15 seconds, then strain through a fine-mesh sieve or cheesecloth into a pitcher to remove pulp if desired.

Strain and adjust

Optional: pour the extracted juice through a fine-mesh sieve into a clean pitcher to remove seeds and large pulp for a smoother texture. Taste the juice. If it tastes too tart or not sweet enough, stir in up to 1 teaspoon granulated sugar, dissolving it thoroughly. If you want a brighter note, add 1 teaspoon fresh lemon juice and stir.

Dilute for balance

If the juice is very concentrated or sweet, stir in up to 1/2 cup cold water, adding a little at a time until you reach your preferred strength and sweetness. Chill if not serving immediately.

Serve

Fill glasses with ice cubes if desired. Pour the orange juice over ice, garnish with a mint sprig if using, and serve immediately for best flavor.

Storage

Store any leftover juice in a sealed container in the refrigerator for up to 48 hours. Stir or shake gently before serving, as natural separation may occur.