Step by step

Method

5 steps

1. 1

   Roll 8–10 medium oranges on the counter, then halve and juice them. Strain through a fine mesh sieve into a pitcher to catch seeds and excess pulp — leave some pulp if you like it rustic. You want about 3–4 cups juice.

2. 2

   Juice 1–2 lemons if using and stir into the orange juice for brightness.

3. 3

   Dissolve ⅓–⅔ cup sugar in a little of the cold water (warm a splash briefly if needed so it melts), then stir the sweetened water into the juice.

4. 4

   Add remaining cold water (1–2 cups total water) until the flavor tastes bright but not harsh. Chill at least 30 minutes if you can so it tastes colder and smoother.

5. 5

   Serve over ice with orange slices. Keeps refrigerated up to 2 days; stir before pouring. You want fresh, bright orange juice that tastes sunny and balanced — not harsh concentrate or flat, watery OJ.