Fresh Orange Juice (6 Methods: With or Without a Juicer)
A simple, bright fresh-squeezed orange juice recipe with six tested methods: from hand-squeezing to electric juicing, blender, and slow juicer. Choose the method that fits your tools, then strain (or don't) depending on how pulpy you like it.
Servings: 2 Cups
Equipment
- Citrus reamer - OR -
- Manual citrus juicer - OR -
- Electric citrus juicer - OR -
- Blender/Food processor - OR -
- Fine mesh strainer optional, for low-pulp juice
- Nut milk bag optional, best for blender method
Ingredients
Base (All Methods)
- 2.5 pounds oranges 8 medium (common, navel, Valencia, tangerines, clementines, satsuma, blood orange, etc.)
Blender Method Only (Optional)
- 1 cup water as needed
Optional Add-Ins (Only If Needed)
- 1 Tablespoon lemon juice or lime juice, to taste
- 1-2 Tablespoons honey or maple, to taste
- 1/8 teaspoon salt to taste
Instructions
Prep
- Wash and dry the oranges.
- Roll each orange firmly on the countertop for 10–15 seconds to help loosen the juice.
- Cut the oranges horizontally through the middle (at the widest part).
Method 1: Hand-Squeezing (No Juicer)
- Hold an orange half over a bowl/jug and squeeze firmly, rotating as you go.
- Repeat with the remaining oranges.
- Optional: strain through a fine-mesh sieve for smoother, lower-pulp juice.
Method 2: Citrus Reamer
- Hold an orange half over a bowl.
- Press the reamer into the cut side and twist firmly until the orange feels “spent.”
- Optional: strain to reduce pulp.
Method 3: Manual Citrus Juicer
- Press an orange half onto the juicer dome.
- Press and rotate to extract the juice.
- Pour and serve. Optional: strain if needed.
Method 4: Electric Citrus Juicer
- Press an orange half onto the cone to activate the motor. Keep steady pressure while it reams.
- Repeat with the remaining oranges.
- Optional: strain for ultra-smooth juice.
Method 5: Blender + Strain
- Peel the oranges completely.
- Separate into segments and remove visible seeds (important for avoiding bitterness).
- Add oranges to a blender with cold water as needed. Start with 1/2 cup; use up to ~1 cup for 8 oranges if needed to get things moving.
- Blend just until juicy and frothy (don’t over-blend).
- Strain through a nut milk bag (best) or fine-mesh sieve.
Method 6: Slow Juicer / Masticating Juicer
- Peel oranges (remove excess white pith if you’re sensitive to bitterness).
- Segment and remove visible seeds.
- Feed segments into the slow juicer.
- Collect juice (and pulp separately, if your machine does).
Serve + Store
- Taste the juice. If needed, adjust with lemon/lime, a touch of sweetener, or a tiny pinch of salt.
- Serve immediately, or chill. If it separates, shake/stir before serving.
Video
Notes
Best oranges for juicing: Oranges that feel heavy for their size and are thin-skinned usually give the most juice.
Less bitterness: Remove seeds (especially for blender/slow juicer). Avoid over-blending.
No pulp: Strain any method through a fine sieve; use a nut milk bag for extra-smooth juice (especially blender).
Storage: Refrigerate in an airtight jar and drink within 24 hours for best flavor (up to 2–3 days). Freeze in ice cube trays for 2–3 months.
Check the blog post for more tips and troubleshooting.
Nutrition
Serving: 1 cup | Calories: 266kcal | Carbohydrates: 67g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Potassium: 1026mg | Fiber: 14g | Sugar: 53g | Vitamin A: 1276IU | Vitamin C: 302mg | Calcium: 227mg | Iron: 1mg