Fresh citrus juice delivers more than bright flavor and acidity—it’s a concentrated source of vitamin C, folate, potassium, and a range of phytonutrients that help support immune function and overall health. Unlike shelf-stable juice, which loses volatile aromatics and some heat-sensitive vitamins during processing, freshly juiced citrus retains its natural enzymes and vibrant flavor compounds.
Juicing Citrus Fruits
Fresh citrus juice delivers flavor, acidity, sweetness, and balance—important elements Chefs use for savory, garde manger, desserts and pastry recipes.
Hand-juicing preserves delicate oils and gives a cleaner, brighter taste. Whether you’re marinating, finishing a sauce, building a vinaigrette, or preparing a cocktail component, understanding how to select ripe fruit and extract the maximum amount of juice with minimal bitterness is a simple skill that pays dividends across the menu.
Prep Time: 5 min
Cooking Time: 5 min
Yield: 1 Tbsp (depends on citrus fruit being juiced)
1 ea. Orange, lemons or limes (room temperature)
How to juice citrus fruit
Juicing an orange, lemon or lime is fairly simple-Always wash and dry the citrus fruit.
Cut the orange in 1/2 and then quarters with a sharp knife.
Place one of the quarters into the juicer and simply squeeze-I invert and squeeze a second time to get out all of the juices.
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