Kitchen Through The Lens: Orange Juice

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There are certain things I put on my list that I’m not entirely sure why I put them on my list. Vegan keylime cheesecake for example (can I get a judge’s ruling on this one? Need it really be vegan?). Mashed potatoes (I’m not so sorry about that one). And orange juice. Freshly squeezed orange juice.

I guess I wanted to try it for the same reason I don’t use boxed cake mix: why ingest a bunch of garbage when it’s just as easy to do it on your own?

Or, almost as easy.

Or kinda sorta easy but not too miserable and not too messy and not too cost prohibitive.

Blah blah blah.


Making your orange juice isn’t that tough. I have a handy dandy little citrus thingamabobber (not a juicer, but a…thing). Anyway.

I picked Valencias because the sign at the grocery store said they were great for juice. They’re ugly. I almost picked a different orange because they’re really ugly, but I picked the ugly oranges – about four bucks for four pounds of oranges.


Four pounds of oranges produced about three cups of orange juice. That… doesn’t seem like much. So it’s not exactly wallet friendly BUT…

It’s so good!

If I was a little more of an over-achiever, perhaps I’d come up with a better method for straining a bit more of the pulp out – I buy pulp-free when I buy orange juice.

With just the juice from the oranges, I have a sweet and drinkable juice. I didn’t have to add anything. I didn’t have to do anything else. It was fine as is.

Oberon and barbecue chips. All I'm missing from the orange food group is crunchy cheetos and life would be most excellent.

And then we made it better. Put a big ol’ splash of juice in your glass. Pour in some Oberon. Yum.

But not for breakfast. Probably.

About sarah

Sarah is a book nerd, a music lover, an endorphin junkie, a coffee addict. Oh, and a goof ball. She writes, she tweets, and she sings off key.

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