There is something undeniably satisfying about squeezing your own glass of orange juice — it tastes brighter, fresher, and nothing like the carton stuff sitting in the fridge. A handful of ripe navel or Valencia oranges is genuinely all you need, and the optional pinch of salt is a small trick that quietly amplifies the natural sweetness. For anyone navigating grain sensitivities, this is about as clean and worry-free as a drink can get — pure citrus, nothing hidden, nothing processed. Strain it smooth or leave in the pulp depending on your mood, and either way you've got something that feels a little luxurious for how little effort it takes. It's the kind of recipe that reminds you the simplest things are often the best ones.
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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.
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.
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