Low Sodium Fresh Orange Juice
Freshly squeezed orange juice hits differently than anything you'll find in a carton — it's bright, fragrant, and tastes like the fruit actually exists. The process is straightforward: halve your oranges, press them on a citrus juicer, and strain out the seeds for a clean, beautiful glass. What makes this version interesting is the optional pinch of salt, which subtly rounds out the natural sweetness and makes the citrus flavor pop in a way that's hard to put your finger on but impossible to ignore. For anyone keeping a close eye on sodium intake, the salt here is entirely your call — the recipe works beautifully either way, and you stay in complete control of what goes into your glass. No concentrates, no preservatives, no mystery additives — just oranges and whatever you choose to add. Serve it immediately for the best flavor, since fresh juice starts losing its brightness quickly once it hits the air.
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Learn more →Ingredients
2 servings
- 4 large navel or valencia oranges
- 1 pinch salt (optional)
Can be omittedsalt
Instructions
- 1
Halve 4 large oranges crosswise. Press each half firmly onto a citrus juicer and twist to extract the juice, working over a measuring cup or bowl until all halves are juiced — you should have about 2 cups of juice.
- 2
Pour the juice through a fine-mesh strainer into glasses to remove seeds and excess pulp, or skip the strainer if you prefer pulpy juice. Add a pinch of salt, if using, and stir briefly. Serve immediately.