Homemade Orange Juice

I started making fresh orange juice at home because I wanted to know exactly what was in it — no added sugar, no preservatives, no weird aftertaste that comes from juice that has been sitting in a carton for weeks. Just oranges, squeezed, poured into a glass, and drunk while it still tastes like sunlight.

The difference between fresh-squeezed and store-bought is startling once you taste them side by side. Fresh orange juice is brighter, sweeter, more complex, with a little bit of pulp and a little bit of tang and none of the flatness that comes from pasteurization and packaging. It tastes like the fruit it came from, which sounds obvious but is not always true when it comes to juice that has traveled through a factory and a distribution center and a grocery store before it makes it to your table.

This is not something I do every day, because it does take a few extra minutes and a small pile of oranges, but on weekend mornings or when I want breakfast to feel a little more intentional, I pull out the citrus juicer and make a pitcher of orange juice that tastes like the best version of itself.

Ingredients

6-8 medium oranges (depending on size and juiciness — this makes about 2 cups of juice)
Optional: a squeeze of lemon or lime to brighten the flavor even more

Instructions

Wash the oranges under warm water and dry them. Roll each orange firmly on the counter with the palm of your hand before cutting — this breaks down some of the membranes inside and makes the oranges easier to juice.

Cut each orange in half crosswise. Use a handheld citrus juicer, a manual reamer, or an electric juicer to extract the juice. If using a handheld juicer, press and twist each half over the juicer, squeezing firmly to get as much juice as possible.

Strain the juice through a fine-mesh sieve if you prefer it pulp-free, or leave it as is if you like the texture. Pour into a glass or pitcher and serve immediately.

Fresh orange juice is best within a few hours of being made, though it can be stored in the refrigerator in an airtight container for up to 24 hours. Shake before serving if it has separated.

Notes

Navel oranges are sweet and easy to juice. Valencia oranges are juicier and slightly more tart, which makes them ideal for juicing. Blood oranges, when in season, make a stunning deep red juice with a slightly berry-like flavor.

If you want to add a little extra brightness, squeeze in half a lemon or lime. If you want it sweeter, add a tiny drizzle of honey and stir well.

That is the whole recipe. Oranges, a juicer, a few minutes, and a glass of juice that tastes the way orange juice is supposed to taste.