Allow the oranges to come to room temperature before juicing—this helps release the most juice. Slice each orange in half horizontally, keeping the stem and blossom ends intact. Using a handheld citrus reamer or a manual juicer, press and twist each half to extract as much juice as possible.

Once juiced, serve right away for the freshest flavor. Alternatively, refrigerate and consume within three days. If stored, the juice may naturally separate—give it a gentle stir before pouring. On average, three pounds of Navel oranges yield around two cups (16 ounces) of vibrant, freshly squeezed juice.