Orange Juice Recipe

Prepare oranges

Wash the oranges thoroughly under cool running water and pat dry. Roll each orange firmly on the counter with the palm of your hand to loosen juices. Cut each orange in half crosswise.

Cold-press method (preferred for cold-pressed juice)

If using a cold-press (masticating) juicer, feed the orange halves (or peeled quarters if the feeder requires) into the juicer. Collect the juice in a clean container. If your machine separates pulp and juice, choose the setting that yields the smoothest juice with minimal pulp.

Blender alternative (if no cold-press juicer)

If using a blender, peel the oranges completely to remove the bitter pith and any seeds. Add the peeled segments to the blender with 1/2 cup filtered water and blend on medium-high until fully broken down (~30–45 seconds). Pour the blended mixture through a fine mesh strainer or cheesecloth into a bowl, pressing with a spoon to extract as much juice as possible. Discard the remaining pulp or save for another use.

Adjust and chill

Taste the extracted juice. If it is too intense, stir in up to 1/2 to 1/4 cup additional filtered water to reach desired consistency. If brightness is desired, stir in 1 tablespoon of fresh lemon juice. Chill the juice in the refrigerator for at least 15 minutes or serve immediately over ice cubes.

Serve

Stir the juice once more, then pour into glasses over ice (about 1/4 to 1/2 cup ice per glass). Garnish with an orange wheel or mint if desired. Consume within 48 hours for best flavor and nutrient retention; store in an airtight container in the coldest part of the refrigerator.

Notes on quantities

Approximately 6 medium oranges yield about 3 to 3 1/2 cups (720–840 ml) of juice depending on juiciness. Adjust fruit quantity proportionally if you want more or less juice.