Fresh orange juice

Name: Fresh orange juice
Prep time: 10 min
Total time: 10 min
Ingredients: 5 oranges; 100 g ice (optional)

Vegetarian

Juicy oranges squeezed to order and drunk straight away, with or without the pulp. Sweet, tart and far brighter than anything from a carton.

Fresh orange juice is an International juice, ready in about 10 minutes and made with orange. It serves 2 and is rated beginner to cook.

Start cooking

Vibrant citrus display with freshly squeezed orange juice in an elegant glass. — Photo: Marcelo Verfe / Pexels · Pexels License

Prep: 10 min
Cook: 0 min
Total: 10 min
Serves: 2
Level: Beginner
Calories: 99

Ingredients

2 glasses

5 (650 g) Oranges (opens in a new tab)Juicing oranges such as Valencia give the most juice: a medium orange yields roughly 70–90 ml, so 5 oranges give about 400 ml.Swap: Mandarin (Mandarins or clementines make a sweeter, lighter juice (about 40 ml each).)
100 g Ice (opens in a new tab) (optional)

Equipment

Method

1
Step 1
Wash the oranges (opens in a new tab) and roll each one firmly on the worktop under your palm — this breaks the juice cells and makes squeezing easier.
- 2 min
2
Step 2
Halve the oranges (opens in a new tab) across the middle and squeeze each half on a citrus press, twisting until only the membrane is left.
How it looks · Photo: Gu Ko on Pexels
3
Step 3
For pulp-free juice pour it through a fine sieve; for pulpy juice just pick out any pips. Pour into glasses, over ice if you like, and drink straight away.
- 2 min
- Sieve / strainer (opens in a new tab)
Fresh juice starts to taste flat and slightly bitter after a few hours as the aroma fades.
How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin: Not attributed to one place · Origin uncertainA home kitchen staple made in many countries; no single origin.Also popular in Spain, United States, Brazil, Türkiye, Morocco
Dish: Breakfast · Brunch · Juices · Cold drinks
Cooking method: Raw, No-cook
Taste: citrusy, sweet, fresh
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · Low-sodium · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for: Everyday · Child-friendly
Cook more with: Orange

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

99 kcal per serving

Calculated

1 serving ≈ 210 g · recipe makes 2

Where the energy comes from

Protein 7%
Carbohydrate 90%
Fat 2%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	99 kcal	47 kcal
Protein	2 g	0.9 g
Carbohydrate	24.7 g	11.8 g
Net carbohydrate	19.6 g	9.4 g
Sugars	19.6 g	9.4 g
Added sugars	0 g	0 g
Fibre	5 g	2.4 g
Fat	0.3 g	0.1 g
Saturated fat	0 g	0 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	0 mg	0 mg
Salt equivalent	0 g	0 g

Vitamins & minerals per serving

Potassium: 380 mg
Calcium: 84 mg
Iron: 0.2 mg
Magnesium: 21 mg
Vitamin A (RAE): 23 µg
Vitamin C: 112 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 63 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: ice.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Room-temperature oranges give noticeably more juice than fridge-cold ones.
Blood oranges in late winter make a ruby-red, berry-scented juice.

Common mistakes

Pressing the pith hard into the reamer, which adds bitterness.

Serve with

Serve with breakfast, or top up with sparkling water for a light spritz.

Food safety

Fresh, unpasteurised juice has not been heat-treated. Wash produce well under running water, use clean equipment, drink it the same day and keep it chilled; pregnant people, young children, older adults and anyone with a weakened immune system may prefer pasteurised juice.
Juicing removes most of the fibre, so a glass of fruit juice delivers the natural sugars of several pieces of fruit quickly; whole fruit is more filling.

Storage

Best drunk immediately; keeps covered in the fridge for up to 24 hours, though the flavour fades.

Variations

Orange and carrot: Juice two carrots and stir into the orange juice for a sweeter, earthier glass.
Zumo de naranja (Spain): In Spain fresh orange juice is pressed to order in cafés and served with breakfast toast.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Customise in Sip & BlendCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Orange5 piece · 420 g

Used in steps 1, 2

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

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