Freshly Squeezed Florida Orange Juice Recipe

Select and chill

Choose 6 ripe Florida-style oranges (navel or Valencia). Chill the oranges in the refrigerator for at least 30 minutes if you prefer very cold juice; chilled fruit yields cooler juice and brighter flavor.

Wash

Rinse the oranges under cool running water and rub them to remove any residues or wax. Pat dry with a clean towel.

Cut and juice

Cut each orange in half crosswise. Using a manual citrus reamer or an electric citrus juicer, juice all halves into a measuring cup or pitcher. Press and rotate the halves firmly to extract as much juice as possible. Expect approximately 2 to 3 cups (480–720 ml) of juice from 6 medium oranges depending on juiciness.

Strain (optional)

If you prefer pulp-free juice, pour the freshly squeezed juice through a fine-mesh sieve or chinois into a clean pitcher, using a spoon to press solids to extract liquid. For pulp-forward juice, skip this step and retain the pulp.

Adjust consistency

If the juice is very thick or intensely sweet, add up to 1 cup (240 ml) of cold water to stretch and balance the flavor. Stir and taste before adding more.

Sweeten and brighten (optional)

If desired, stir in up to 1 teaspoon granulated sugar or simple syrup to taste. For a slight brightness and to balance sweetness, add 1 teaspoon fresh lemon juice and stir until dissolved.

Serve

Fill glasses with 2–3 ice cubes. Pour the orange juice over the ice. Garnish each glass with a small amount of orange zest and a mint sprig if desired.

Storage

Store any leftover juice in a sealed container in the refrigerator for up to 48–72 hours. Stir or shake before serving, as separation is natural. For best flavor, consume within 24 hours.