Dietary and juicing experts uncover the best juicing methods (and everything else you need to know) about how to make orange juice at home.
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Whether it’s the star ingredient in a mimosa or in a tall glass by itself, homemade orange juice outshines the store-bought stuff any day. While we still indulge in our favorite orange juice brands when we’re strapped for time, there’s just something special about sipping your very own freshly squeezed elixirs. But boosting the flavor in your favorite recipes isn’t the only benefit of making orange juice at home.
“If you have a lot of fruit on hand and don’t think you’ll be able to eat it all while it’s fresh, juicing it is a great way to save food waste and the money you spent,” says Erin Mittelstaedt, CEO of The FruitGuys.
Not only is it delicious, but homemade orange juice is rich in the vitamins, minerals and antioxidants required for good health. And like other homemade juices, it’s free of added sugars and preservatives. This not only makes it better for you but also imparts a richer flavor to refreshing orange cocktails and other orange recipes.
Luckily, getting started on your orange juice journey takes just a touch of knowledge. You don’t even need any special equipment, though it can certainly help. Here are some reasons you should be making orange juice at home, plus all the methods available.
Here’s Why You Should Make Homemade Orange Juice
Cost is a major consideration, and one of the most common reasons folks turn to juicing. While orange juice from concentrate can be cheaper than homemade juice, organic juices are oftentimes pricier.
“Juicing at home can save money compared to some commercially available products if you choose organic, locally-sourced fruits and vegetables. I have seen commercial juices sell for anywhere between $3 and $10 for an individual bottle,” says Susan Lopez, MS, RDN, CSSD, LD, TSAC*F and creator of The Tactical Dietitian.
She also notes that organic or cold-pressed juices tend to cost even more. By making these blends at home, there’s no middleman between you and your favorite flavors. That means you can potentially save several dollars on each jug with just a little extra labor.
Beneficial Nutrients
Another benefit of making orange juice at home is its nutritional perks. Most folks who juice at home do it for this reason. While you miss out on the fiber you’d find in skin or pulp when you juice (unless you love lots of pulp, of course), there’s still plenty of other healthy micronutrients you will retain. Think vitamins, minerals, and antioxidants you’d find in fresh fruit.
“Fresh fruit juice is very healthy,” notes Erin. “Juicing at home can be a great option if you struggle to eat enough fruits and vegetables because you can easily sneak a lot of them into a single glass of juice.”
According to the U.S. Department of Agriculture, 100 grams (just under half a cup) of homemade orange juice contains just under one gram of protein, eight grams of sugar and around 10 grams of carbohydrates. You’ll also get about nine milligrams of calcium, 10 milligrams of magnesium, 183 milligrams of potassium and around 30.5 milligrams of vitamin C.
Control Over Ingredients
“Juicing at home allows for more customization of ingredients based on your flavor preferences, health goals, and seasonally available fruits and vegetables,” says Susan.
“Some juice companies will add probiotics and microminerals to make them more robust and charge a higher price. Some of these add-ons do not always provide an actual benefit, but you are still going to pay a premium price,” says Susan.
To save money and offer additional control, you can buy these additions separately and add them to your homemade blends based on your dietary needs.
Minimal Processing
According to Susan, heat, even at low temperatures, can affect the nutrient quality of juice. That’s why most pasteurized juices contain fewer nutrients than their freshly-squeezed counterparts.
“Many commercial juices use pasteurization to kill any harmful bacteria,” Susan says. “If a product has been pasteurized, it is required to be on the label. Cold-pressed juices are often higher in nutrients due to the lack of heat used in processing.”
By making orange juice at home, you know that you’re consuming real juice rather than concentrate that’s been heat-treated. Plus, this offers complete control over other ingredients, such as sugar, which commercial orange juices often contain in excess.
How to Make Homemade Orange Juice
Choosing the right method for making orange juice depends on your equipment, available time, and—in some cases—tactile strength. While splurging on a good juicer saves time and typically yields more juice, there are important considerations to keep in mind when deciding on the right method for you.
“When spending money on an appliance, I always ask, ‘How much work is it to clean?'” says Susan. “While upfront cost is a factor, a cheap appliance that sits unused is ultimately more expensive than a more costly one that gets regular use.”
Additionally, think about whether noise is a factor. Susan notes that if a loud juicer is disruptive to the household, you may not use it as often.
“Cold-press juicers or manual juicers are typically the quietest,” she says. “Manual juicers have started getting more attention, but if time is a factor, you may prefer an electric one. Manual juicers also require some muscle power to use, which may not be ideal for someone with limited hand strength.”
By Hand
You don’t need any fancy equipment to get started on your juicing journey. The easiest (and cheapest) method is hand-squeezing your orange juice.
It’s worth noting that this method requires a bit of elbow grease and yields less juice than some other methods. However, it’s perfect for starting out or for producing small amounts of juice for vinaigrettes, orange sauce or as an addition to lemonade.
From my experience, it helps to first roll your orange against a counter using the heel of your hand to loosen the juice. Then, carefully cut your orange into quadrants on a cutting board with a sharp knife.
From there, use your fist to simply squeeze each quadrant over a bowl or juice cup—no peeling required. If you prefer less pulp, you can fit a mesh strainer over the receptacle to filter out any stray solids.
Pro tip: Use a cutting board with juice grooves to ensure you don’t waste any juice that runs out while you’re cutting!
Blender
Most folks own a blender, so this method is also very accessible to juicing newbies. According to Susan, it’s also one of the most nutritionally beneficial methods.
“Blending versus juicing allows for the fibrous portions of the plant to be ingested,” she says. “Fiber offers numerous benefits, including supporting cardiovascular health, regulating blood sugar, and aiding weight loss.”
To make orange juice with a blender, first peel your oranges. While time-consuming, this is an important step. Any errant orange rind will make the juice bitter, which is the last thing you want in a frosty orange smoothie.
Next, cut your oranges into quarters, remove the seeds, and add the slices to your blender. Blend the orange pieces together until everything is broken down into juice and small, pulpy pieces. Then, fit a strainer or cheesecloth over your cup or bowl and pour your puree into it to catch any solids. If you like a lot of pulp, feel free to skip this step.
While most blenders can handle oranges, it’s worth splurging on a high-quality model if you plan to juice harder fruits or veggies in the future. You can also use a better model for other homemade delights like peanut butter and hummus.
Citrus Reamer
Using a citrus reamer is one of the most popular semi-manual juicing methods. While it still requires a little elbow grease, it’s easier to catch the juice and typically yields more than hand juicing.
I own the Chef’n Juicester and love using it for smaller amounts of juice. It’s simple to use, comes apart easily and everything is top-rack dishwasher-safe. The glass carafe is especially useful thanks to the printed measurements. It even comes with two different reamer attachments for different citrus sizes.
Using a reamer is relatively simple. Cut your orange in half, then place the orange face down on the point of the reamer. Then, use your hand strength to simultaneously push down on the orange while rotating it to the right and left to squeeze out the juice.
Chef'n Juicester
Citrus Press
A citrus press is best for folks with a good, strong grip. While pricier than some squeezers, my top pick for presses is the Chef’n Orange Juicer. It uses a specialized gear mechanism to squeeze out every last drop of juice and is made of super durable materials. It’s also top rack dishwasher safe.
Much like the hand juicing method, using a citrus press is all about tactile strength. Place your halved orange in the press cut side down, then squeeze together the top and bottom handles over a bowl or cup.
While you don’t have to, I like to peel my oranges before placing them in the press. This makes it a little easier to squeeze the press closed and gets every last drop of juice.
Chef'n Orange Juicer
KitchenAid Mixer
If you own a KitchenAid mixer, you already have a motor that’s fit for juicing. Just pick up the citrus juicer attachment, and you’re on your way to enjoying (almost) hand-squeezed juice!
To use the attachment, first affix it to the attachment area on the front of the mixer. Place a bowl under the attachment and pop on the strainer piece if you prefer less pulp. Then, turn the mixer speed to six. The middle reamer on the attachment will begin spinning.
Next, use the attachment like you would with a reamer. Take your halved orange and push it cut side down onto the spinning reamer. Because the motor base spins the reamer, you don’t need to use much force or spin the orange right and left like you would have to with a manual reamer.
I prefer this method to the reamer method since it takes much less effort and tends to produce more juice. The spinning motor really digs out every last drop!
KitchenAid Citrus Juicer Attachment
Cold Press Juicer
According to Susan, cold-pressing means no heat was used in producing the juice. This is important because it ensures that all nutrients remain complete. Cold-press juicers are also quick and relatively mess-free when compared to other methods, making them an appealing option for frequent orange spritzer sippers.
I’ve tried several cold-press juicers in the past, but I always go back to my trusty Ninja NeverClog juicer. Not only is it the most compact juicer I’ve tried, but it’s also incredibly robust and simple to use. True to the name, I’ve never had issues with clogs or jams.
I usually cut the orange into quarters, use a sharp paring knife to peel the rind, then feed the pieces into the juicer one by one, using the pusher. The rotating, screw-shaped auger inside the machine easily separates the juices from the solids. There’s also a reverse button for any jams, but I’ve never had to use it.
This particular juicer comes with two filters, depending on your pulp preference. It also pushes out all the pulp into a container that’s easy to toss or add to your compost.
Ninja NeverClog Juicer
Tips and Tricks
The best juice typically comes from better-quality produce, so we recommend springing for organic or locally grown oranges whenever possible. Grab more oranges than you think you need—an 8-pound bag of large navel oranges produced just under 2 quarts of juice in my tests.
You’ll also want to use room-temperature oranges. Cold oranges are a bit harder to squeeze. I like to roll each orange on the counter using the heel of my hand for a few seconds to warm up and loosen the juice inside.
No matter which method you use, Susan also emphasizes the importance of properly prepping the produce prior to pressing it.
“Wash fruits and vegetables thoroughly to remove any pests or chemicals that might have been used,” she says. “Fruit and vegetable washes are commonly available at most supermarkets. You can also soak them in baking soda water to remove pesticides.” For her washes, Susan uses about one teaspoon of baking soda per two cups of water.
Add-Ins
“My family and I like combining various types of oranges with carrots for a super orange juice,” says Erin. “You can add more nutrients to your juice by tossing in other fruits like berries and leafy greens like spinach or kale.”
“We also like to add in spices (like cinnamon, turmeric and cayenne pepper) for flavor and health benefits,” she continues. “In terms of flavor, taste-test first and adjust the juice to your palate. If it’s too tart, add honey. If it’s too sweet, squeeze in some lemon. And if it needs a kick, add ginger. Keep adjusting until it tastes right to you.”
Susan also likes zhuzing up her homemade juices with add-ins. Her favorite additions are carrots, mangos and cucumbers. She also includes a secret ingredient that she swears by.
“I also like to add a sprinkle of Himalayan sea salt to all my juices to bring out the sweetness,” she says. “Not much! Just a few grains—a little goes a long way!”
FAQ
How many oranges are needed for orange juice?
The juice yield of oranges varies depending on the type and size of the oranges used, as well as the juicing method. For me, an 8-pound bag of navel oranges provided just under 2 quarts of fresh juice using a combination of all the methods above.
How do I store orange juice?
According to Susan, most juice can be stored in the refrigerator for up to three days in an airtight container.
“Homemade juice won’t last as long as commercial juices, she warns. “This is partly due to the lack of pasteurization with home juicing.”
She suggests adding a little lemon juice to help preserve it if you plan to store it for more than a day or two. Just give it a stir before enjoying.
What oranges should I use for orange juice?
The biggest tip we have is to follow your preferences here. While oranges all have a similar flavor, subtle differences among varieties add a unique twist to each glass. For a bolder blend, Erin notes that you can also mix a few types of citrus.
“Valencia oranges (available in the summer) are the classic juicing orange,” says Erin. “Winter navels also work well. For a bright red juice with hints of berry, use blood oranges. If you prefer a sweeter, pinker juice, choose Cara Cara oranges. Tangerines can add a more complex flavor, too.”
Why You Should Trust Us
For this piece, we spoke to several experts to gather information on homemade orange juice. Sources include Erin Mittelstaedt, CEO of The FruitGuys and Susan Lopez, MS, RDN, CSSD, LD, TSAC*F and creator of The Tactical Dietitian. We also connected with registered Dietitian Nancy Snyder for nutritional information.
We also consulted registered dietitian Nancy Snyder about the health benefits of homemade orange juice and cited nutritional information published by U.S. Department of Agriculture.
