Eight oranges peeled to the pulp, blended with water and sweetened with honey rather than sugar. No juicer needed, and straining is optional.
No juicer needed
That is the whole idea of this recipe and it is what the summary always said, even when nothing else on the page did.
Eight oranges peeled, quartered, deseeded and blended with water. What comes out is thicker than squeezed juice because the flesh goes in rather than being left behind in the squeezer, and it has body the way Colombian fruit juices generally do.
It also means you can make it with a blender and a knife, which most kitchens have, rather than with a piece of equipment that only does one thing.
Peel to the pulp
The first step says to remove all the rind and the white pith so that only the pulp remains, and both halves of that matter.
The white pith under the skin is bitter. A squeezer never touches it, which is why nobody thinks about it when making orange juice the usual way. A blender does not have that luxury: whatever goes in ends up in the glass.
Take the seeds out too, in the second step. They are bitter in the same way and a blender breaks them open.
Water is optional
The recipe's note is unusually direct: add the water you want, and you may not even use water.
Eight oranges blended on their own give something thick, intense and almost like a purée. Two cups turns it into a jug for a table. Neither is more correct.
It is worth adding it gradually rather than all at once, since you cannot take it back out.
Honey
A little honey instead of sugar, blended in with everything else.
It dissolves in cold liquid, which granulated sugar does not do well, and it adds a floral note that suits orange. The quantity is left to taste because oranges vary enormously in sweetness depending on the season.
Taste after blending and before straining.
More juices
- Mango juice — the same method.
- Guava juice — this one has to be strained.
- Colombian limonada — with the whole lime.
- Sangria at home — where two cups of it go.
Orange Juice FAQ
Because it needs no juicer, which is the point of this version, and because it keeps the flesh rather than only the liquid. It gives a thicker juice with more body.
Because it is bitter. A squeezer never touches the pith; a blender turns it into part of the drink. Peel down to the pulp, not just the coloured rind.
Yes. Orange seeds are bitter and a blender shatters them, which spreads that bitterness through the whole jug.
Two cups, or less, or none. The recipe's own note says it depends on how you want it, and eight oranges blended alone give something thick and intense.
It dissolves into cold liquid more easily than granulated sugar and it brings its own flavour, which sits well against orange. Sugar works if that is what you have.
Up to you. Unstrained it has body and settles into layers; strained it is smoother and thinner. The recipe offers both.
📖 Recipe
Ingredients
- 8 oranges (peeled down to the pulp)
- 2 cups water (or none at all: see the notes)
- Honey (to taste, in place of sugar)
- Ice cubes
Notas
Instructions
- Peel the oranges, taking off all the rind and the white pith so only the pulp is left.
- Cut each one into 4 pieces and take out the seeds.
- Put the orange pulp in the blender with the water, sweeten with a little honey and blend.
- Strain it if you want, to take out what is left of the pulp.
- Pour into glasses and add ice.
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