How to Make Orange Juice (6 Easy Methods With or Without a Juicer)

Here are the 6 ways you can make fresh-squeezed orange juice:

• Hand-squeezing: no tools, just a knife + your hands.
• Citrus reamer: simple, cheap, better extraction than hands.
• Manual citrus juicer: the classic press-and-twist style.
• Electric citrus juicer: fastest + best yield for most people.
• Blender + strain: more prep, great if you don’t have a juicer.
• Slow juicer or masticating juicer: excellent juice, more setup.

Below, you’ll also find my best tips for less pulp, less bitterness (hello, pith + seeds), how to choose the best oranges for juicing, how to store or freeze fresh OJ, and what to do with leftover pulp and peels.

If you’re on a fresh juice kick, you might also like my best juicing recipes, plus my grapefruit juice tutorial and apple juice guide.

How to make orange juice (6 ways)

Before you start (do this once)

1. Wash and dry the oranges. Especially important since you’ll be handling the peel a lot.
2. Roll each orange firmly on the countertop for 10–15 seconds to help loosen the juice inside.
3. For easier juicing: use oranges at room temperature (cold fruit is harder to extract).

1. Scrub

2. Roll

Quick method picker (choose your vibe)

• No tools at all: Hand-squeezing.
• Cheap + compact tool: Citrus reamer.
• Tidy + classic setup: Manual juicer.
• Best for batches (fast + efficient): Electric juicer (my winner).
• No juicer, but want a bigger batch: Blender + strain.
• Already own one + like “cold press” style: Slow juicer.

Method 1: Hand‑squeezing (no juicer)

Tools: clean hands, knife, bowl/jug (optional: sieve)

1. Cut the oranges in half.
2. Hold one half over a bowl/jug and squeeze firmly, rotating as you go.
3. Repeat with remaining oranges.
4. For smoother juice, strain through a fine sieve to catch seeds + excess pulp.

Best for: “I only have oranges + a knife.”

Yield/effort: lowest yield, highest effort per cup (but works in a pinch).

Pulp level: high unless strained.

1. Cut in half

3.

2. Squeeze

4. Sieve (optional)

Method 2: Citrus reamer (handheld “stick” juicer)

Tools: citrus reamer, knife, bowl/jug (optional: sieve)

1. Cut oranges in half.
2. Hold one half over a bowl.
3. Press the reamer into the orange and twist firmly, working all the way around until the orange feels “spent.”
4. Strain if you want less pulp.

Best for: inexpensive, compact tool; better leverage than hands.

Pulp level: medium-high unless strained.

Method 3: Manual citrus juicer (Kilner-style)

Tools: Manual citrus juicer with container, knife (optional: sieve)

1. Cut oranges in half.
2. Place one half on the juicer dome.
3. Press and rotate to extract the juice.
4. Pour and serve (strain only if you want it extra smooth).

Best for: tidy setup + easy pouring.

Pulp level: depends on the juicer holes (often medium).

Method 4: Electric citrus juicer (fastest + most efficient in my testing)

Tools: electric citrus juicer

1. Halve the oranges.
2. Press a half onto the cone to activate the motor.
3. Keep steady pressure while it reams, then repeat.
4. Serve as-is, or strain if you want ultra-smooth juice.

Best for: speed + best yield when juicing a lot of oranges.

Pulp level: usually lower (varies by machine).

Method 5: Blender method (more prep)

Tools: blender, nut milk bag or fine sieve

1. Peel the oranges completely.
2. Break into segments and remove visible seeds.
3. Add to blender with a small splash of cold water (start small; add more only if needed). I usually go with ½ cup of water per 4 oranges (use less if you want it more concentrated).
4. Blend just until juicy and frothy.
5. Strain through a nut milk bag (best) or fine sieve.

Best for: people without juicers who still want a bigger batch.

Pulp level: high unless strained.

Note: blended juice can look slightly lighter because it’s aerated (totally normal).

1. Peel

3. Blend

5. Strain

2. Remove seeds

4.

6.

Method 6: Slow juicer or masticating juicer

Tools: slow juicer

1. Peel the oranges (remove excess white pith if you’re sensitive to bitterness).
2. Segment and remove visible seeds.
3. Feed segments into the slow juicer.
4. Collect juice (and pulp separately, if your machine does).

Best for: slow-juicer people who like that style of juice.

Tradeoff: great results, but more peeling/prep than an electric citrus juicer.

1.

2.

Troubleshooting

Serving ideas beyond a glass

Fresh orange juice is obviously great on its own (especially chilled), but it’s also an easy way to add sweetness + acidity to recipes.

Try it:

• Sparkling orange spritzer: orange juice + sparkling water + mint (or orange slices).
• Homemade popsicles: pour into molds (strain first for smoother pops).
• Smoothies: use as the liquid base (or use frozen juice cubes). I love adding it to this strawberry banana smoothie.
• Salad dressing: whisk with olive oil + a pinch of salt + mustard.
• Marinades/glazes: amazing in sticky sauces (think Chinese orange chicken).
• Party drinks: mix into easy fruit punch or mocktails.
• Baking: orange flavor really pops (like blood orange cake with pistachios).

Related recipes

Beet Juice Recipe (2 Methods)How to Make Grape JuiceHow To Make Cherry Juice

If you try any of these methods for juicing oranges, I would really appreciate a star rating and a short review below. It truly supports my work and helps others find the recipe.