Drinks · The home kitchen
Orange Juice
Fresh orange juice needs very little intervention when the fruit is ripe and juicy. This home preparation focuses on selecting good oranges, squeezing them without crushing too much peel and removing seeds before serving. The yield varies with the season and the type of orange, so treat the measured fruit quantity as a practical starting point rather than a guarantee. Leave the pulp for more texture or strain it lightly for a smoother glass. Served promptly and well chilled, the juice brings a bright citrus accent to breakfast, a light lunch or a table of savory food.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Orange Juice recipe
- Serves
- 2
- Prep
- 10 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 10 min
Ingredients
- 6 medium juicy oranges, about 900 g total, chilled
Method
Wash the oranges under running water and dry them. Roll each gently on the counter to help release the juice.
Cut the oranges across their centers and squeeze with a citrus press or hand juicer into a jug.
Remove any seeds. For a smoother drink, pass the juice through a coarse sieve; leave the pulp in if preferred.
Divide between two glasses. The oranges should yield approximately 400–500 ml juice, though fruit size and variety vary. Serve immediately.
Make it your own.
- Choose oranges that feel heavy for their size; they usually contain more juice.
- Taste before adding anything: this recipe is intended to showcase oranges without added sugar.
- Juice can separate naturally, so stir it if it has stood for a few minutes.