Vegetarian Fresh Orange Juice
Few things beat the simple pleasure of squeezing your own oranges and pouring a glass of juice that's genuinely, noticeably fresher than anything from a carton. Navel or Valencia oranges both work beautifully here — navel for sweetness, Valencia for a slightly more complex, tart edge — so you can tailor the flavor to whatever looks best at the market. The technique is straightforward: halve, press, twist, and strain, and you're done in minutes with about two cups of bright, vibrant juice. That optional pinch of salt is a small but clever touch that subtly rounds out the sweetness and makes the citrus flavor pop even more. Whether you strain out the pulp or leave it in is entirely up to you, making this endlessly adaptable to whoever's at the breakfast table. It's the kind of recipe that reminds you how good whole, single-ingredient food can taste when you just let it be itself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.