Red Meat Allergy Friendly Fresh Orange Juice
There is something almost impossibly refreshing about a glass of freshly squeezed orange juice, and this two-ingredient version is about as pure and simple as it gets. Halving the oranges and pressing them on a citrus juicer takes only minutes, and the result is bright, naturally sweet juice that tastes nothing like anything from a carton. For anyone managing a red meat allergy, this kind of recipe is a reminder that the most satisfying things on the table are often completely free of any concern — no labels to decode, no hidden ingredients to worry about. A fine-mesh strainer keeps things smooth and seed-free if you prefer a cleaner sip, though leaving the pulp in gives it a more rustic, just-picked character. That optional pinch of salt is a small but surprisingly effective trick that rounds out the citrus flavor and makes the sweetness pop. Serve it immediately for the best flavor, because fresh juice loses its brightness fast.
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Learn more →Ingredients
2 servings
- 4 large navel or valencia oranges
- 1 pinch salt (optional)
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.