Orange Juice Recipe

Wash and prepare

Rinse the oranges under cool running water and pat dry. Roll each orange firmly on the countertop with the palm of your hand to loosen the juice inside.

Cut

Cut each orange in half crosswise (through the equator).

Juice

If using a manual citrus reamer or handheld juicer: press and twist each half on the reamer over a bowl to extract juice. If using an electric citrus juicer: press each half onto the reamer and collect the juice. If using a blender: peel the oranges (remove as much white pith as desired for less bitterness), segment them, and place segments in the blender. Blend briefly (10–20 seconds) until pulpy but not fully liquefied.

Strain or keep pulpy (optional)

For a smooth juice, pour the freshly squeezed juice through a fine mesh strainer into a pitcher, pressing on solids with a spoon to extract remaining liquid. For pulpy juice, skip straining or reserve some pulp to add back to the strained juice.

Adjust and dilute

Taste the juice. If it’s very sweet and strong, add up to 1/4 cup filtered water and stir. If the juice is too tart or short, stir in up to 1 tablespoon granulated sugar until dissolved. Add a pinch of sea salt to round the flavor and, if desired, 1 teaspoon lemon juice to brighten the profile.

Chill and serve

Refrigerate the juice for at least 15 minutes or serve immediately over ice cubes. Stir before pouring. Garnish with an orange slice if desired.

Storage

Store leftover fresh orange juice in a sealed container in the refrigerator for up to 48–72 hours. Stir or shake before serving; flavor will oxidize over time and become less bright.