Name: Orange Juice with Pulp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 6–8 fresh oranges (navel, Valencia, or a mix); 1 tbsp lemon juice (optional, for added brightness); 1–2 tsp sugar or honey (optional, to taste)

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Orange Juice with Pulp is a refreshing, vibrant drink that brings me closer to the natural taste of freshly squeezed oranges. The bits of real fruit in each glass make it feel wholesome and satisfying, as if I just juiced the oranges myself. Whether I’m starting the day or using it in a recipe, this juice always delivers a bright burst of citrusy goodness.

Why I Love This Recipe

I love orange juice with pulp because it feels real and unprocessed. The pulp adds texture, flavor, and a more authentic experience. It also makes the juice feel more filling and nutrient-rich. I enjoy the subtle chew of the pulp—it reminds me that I’m drinking something made from actual fruit, not just a sweet beverage. It’s also great in smoothies, cocktails, or even as a base for marinades. Orange Juice with Pulp

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh oranges (navel, Valencia, or a mix)
Optional: lemon juice (for added brightness)
Optional: sugar or honey (if a sweeter juice is desired)

Directions

I wash and halve the oranges.
I use a citrus juicer or manual reamer to extract the juice, making sure to press down firmly to release the pulp along with the juice.
I strain the juice through a coarse strainer if I want to remove seeds but keep the pulp.
I taste and adjust—if it’s too tart, I stir in a bit of sugar or honey, and sometimes I add a splash of lemon juice for extra brightness.
I serve it immediately over ice or chill it in the fridge for later.

Servings and Timing

This recipe makes about 3–4 servings (around 3 cups of juice).
Prep Time: 10 minutes
Juicing Time: 5 minutes
Total Time: 15 minutes

Variations

I sometimes mix in blood oranges or mandarins for a more complex flavor and color. Grapefruit or tangerine juice also works beautifully if I want something more tart or floral. For a tropical twist, I blend orange juice with pineapple or mango and leave the pulp in for a smoothie-style drink. And when I want a thicker, richer pulp, I use a high-speed blender and blend peeled orange segments directly.

Storage/Reheating

I store fresh orange juice in a sealed glass bottle or jar in the fridge for up to 3 days. I always shake it before pouring, since the pulp settles. I don’t recommend reheating orange juice—it’s best served cold or at room temperature. I also avoid freezing it, as the pulp can become mushy once thawed. Orange Juice with Pulp

FAQs

Is orange juice with pulp healthier?

Yes, I find it has slightly more fiber and nutrients because the pulp contains natural plant compounds. It may not make a huge difference nutritionally, but it definitely feels more whole.

Can I control how much pulp goes in?

Absolutely. I use a strainer to catch some or most of the pulp if I want less. If I like it extra pulpy, I scoop in extra bits from the juicer after squeezing.

What’s the best type of orange for juicing?

I love using Valencia for sweetness and juiciness. Navel oranges are great too and easy to find. For a tangier juice, I add a bit of lemon or use Cara Cara oranges.

Can I make this juice in a blender?

Yes. I peel and deseed the oranges, then blend until smooth. I strain it lightly if needed or leave it fully pulpy. It’s thicker but really flavorful.

How do I keep the pulp from settling?

I give it a good stir or shake before serving. Natural juice will always settle a bit—that’s part of what makes it real and fresh.

Conclusion

Orange Juice with Pulp is more than just a drink—it’s an experience. The texture, the natural flavor, and the freshness make it feel like something special, even when it’s this simple. Whether I’m sipping it solo, pairing it with breakfast, or using it in a recipe, this juice always feels bright, refreshing, and full of real fruit goodness.