Freshly-squeezed Orange Juice Recipe

Wash and inspect

Rinse the oranges (and the quarter lemon if using) under cool running water, rubbing the skin to remove any residue. Pat dry with a clean towel.

Roll and halve

On a cutting board, roll each orange firmly under your palm on the counter for 10–15 seconds to soften the fruit and release juices. Cut each orange in half crosswise. If using the lemon, cut it in half as well.

Manual or electric juicer

Place a bowl or pitcher beneath your juicer. If using an electric citrus juicer, press each orange half onto the reamer and extract the juice, rotating halves until mostly dry. If using a manual handheld or manual reamer, press and twist each half firmly to extract juice. Repeat with the lemon half if using, adding just enough to brighten the flavor (about 1–2 tablespoons).

Straining (optional)

If you prefer pulp-free juice, pour the fresh juice through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing gently on solids to extract remaining liquid. For a pulpy style, skip straining.

Taste and adjust

Taste the juice. If it’s too concentrated, stir in up to 1/4 cup cold water to reach desired consistency. If you prefer sweeter juice, whisk in simple syrup or honey 1 teaspoon at a time to taste (do not add sugar granules directly as they won’t dissolve well in cold juice).

Serve chilled

Fill glasses with ice cubes if desired. Pour the freshly-squeezed orange juice over ice or into chilled glasses. Serve immediately for best flavor and maximum vitamin C.

Storage

Transfer any leftover juice to an airtight bottle or jar and refrigerate. Use within 24–48 hours for best taste and nutrient retention. Shake gently before serving as natural separation may occur.