Orange juice
9 servings
60 minutes
Orange juice is a refreshing drink, a symbol of sunshine and joy. Its history traces back to Europe, where fresh citrus fruits were valued for their vibrant taste and benefits. This recipe is unique as it involves freezing oranges to enhance their aroma and remove bitterness. After careful preparation, the fruits turn into a rich concentrate that is diluted with water and enriched with sugar and citric acid for flavor harmony. The final drink is sweet-sour with a light citrus bitterness, perfectly quenching thirst. It can be served chilled with ice cubes or a mint leaf for a refreshing touch. Orange juice is not just a drink but a moment of enjoyment that awakens energy and fills the day with warmth.
1
Wash 4 oranges, pour boiling water over them to remove wax and bitterness, dry them, place in the freezer for 2 hours or preferably overnight. Cut and pass through a meat grinder. Pour the resulting mass with three liters of cold boiled water (I use filtered water), let it steep for about 10 minutes.
- Oranges: 4 pieces
- Water: 6 l
2
Strain through a colander to remove large particles, then strain through a fine sieve or through a cheesecloth folded in 5-6 layers. If you strain directly through the cheesecloth, the large particles will clog the holes, making it difficult to strain the juice.
3
Add another 6 liters of water, 1 kg of sugar, and 30 g of citric acid to the strained juice, mix everything, pour into bottles, and let it steep for about an hour.
- Water: 6 l
- Sugar: 1 kg
- Citric acid: 30 g