Orange Juice Recipe

Prep the fruit

Wash the oranges under cool running water to remove any wax or residue. Pat dry. If the oranges are at room temperature, proceed; if they were refrigerated, let sit 10 minutes for better yield.

Warm for more juice (optional)

To maximize juice yield, roll each orange firmly on the countertop with the palm of your hand for 20–30 seconds to break internal membranes. You may also microwave each orange for 10–15 seconds to loosen juice (optional).

Cut and juice

Cut each orange in half across the equator. Use a handheld citrus juicer, reamer, or an electric citrus press to extract juice from all halves into a pitcher or bowl. If using a blender, peel the oranges (remove as much pith as desired to reduce bitterness), break into segments, and blend briefly until pulpy; then strain through a fine-mesh sieve if you want pulp-free juice.

Strain and adjust (optional)

If you prefer smoother juice, strain the extracted juice through a fine-mesh sieve or cheesecloth into a clean pitcher to remove seeds and excess pulp. Taste the juice. If it is too strong or slightly viscous, stir in up to 1 cup cold water a little at a time to reach your preferred consistency.

Sweeten and brighten (optional)

If the juice tastes tart or not sweet enough, dissolve up to 2 tsp granulated sugar (or replace with equal amount of simple syrup) into a small amount of juice, then mix back into the pitcher until fully dissolved. For additional brightness, stir in 1 tsp fresh lemon juice, tasting as you go.

Chill and serve

Add ice cubes to serving glasses or chill the pitcher in the fridge for 20–30 minutes if not serving immediately. Pour the orange juice into glasses over ice if desired. Stir before serving to ensure any settled pulp or added water/sweetener is mixed.

Storage

Keep leftover fresh orange juice refrigerated in a sealed container for up to 48–72 hours. Shake or stir before pouring, as natural separation will occur.