Cam Tươi Recipe

Fresh Orange Juice

1. 1

   Prep oranges

   Wash the oranges thoroughly under cool running water to remove any residues. Pat them dry with a clean towel.

2. 2

   Room temperature tip

   If your oranges are refrigerated, bring them to room temperature for 10–15 minutes or microwave each orange for 10–15 seconds (pierced once with a fork) to make juicing easier and yield slightly more juice.

3. 3

   Cut and juice

   Cut each orange in half crosswise. Using a handheld citrus reamer, manual juicer, or electric citrus press, juice all orange halves over a fine-mesh strainer set above a bowl or pitcher to catch pulp and seeds. Press or stir the pulp in the strainer with the back of a spoon to extract as much juice as possible. Expect about 1/3 to 1/2 cup of juice per orange (yield will vary with size and juiciness).

4. 4

   Adjust sweetness and dilute

   Taste the fresh juice. If it's very tart and you prefer slightly sweeter juice, stir in up to 1 teaspoon of granulated sugar until dissolved. If the juice is very concentrated, add up to 1 cup cold water gradually, tasting until you reach the desired strength (commonly 1/4 to 1/2 cup water for 6 oranges).

5. 5

   Strain (optional)

   If you prefer pulp-free juice, pour the juice through a fine-mesh sieve or double-layered cheesecloth into a serving pitcher to remove remaining pulp. Use the back of a spoon to press through as needed.

6. 6

   Serve

   Fill glasses with 4–6 ice cubes each. Pour the fresh orange juice over the ice. Garnish each glass with a mint leaf if desired. Serve immediately for best flavor and vitamin content.

7. 7

   Storage

   Fresh-squeezed orange juice is best consumed immediately. If storing, keep in a tightly sealed container in the refrigerator for up to 48 hours; stir or shake before serving as separation will occur.