📝 About This Recipe
In Brazil, Suco de Laranja is more than a drink; it is a daily ritual found at every 'padaria' and family breakfast table. This recipe celebrates the vibrant, sun-soaked citrus of South America, focusing on the perfect balance between the sweet Pêra orange and the tart Lima orange. Cold, frothy, and bursting with Vitamin C, this juice is the essential companion to a warm Pão de Queijo or a slice of Bolo de Fubá.
🥗 Ingredients
The Citrus Blend
- 8 large Valencia or Pêra Oranges (chilled, firm, and heavy for their size)
- 4 large Lima Oranges (or Sweet Oranges) (adds a low-acid, honey-like sweetness)
- 1/2 piece Key Lime or Tahiti Lime (just a squeeze to brighten the natural sugars)
Temperature & Texture
- 1/2 cup Filtered Water (ice-cold, only if the juice is too concentrated)
- 1 cup Crushed Ice (for serving)
Optional Enhancements
- 1 teaspoon Superfine Sugar or Honey (optional, only if oranges are out of season)
- 4 sprigs Fresh Mint Leaves (for a refreshing aromatic garnish)
- 1 pinch Orange Zest (finely grated for intense aroma)
👨🍳 Instructions
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1
Begin by chilling your oranges in the refrigerator for at least 2 hours; a truly Brazilian juice is served cold without being diluted by too much ice.
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2
Wash the fruit thoroughly under cold running water to remove any wax or residue from the skins.
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3
Roll each orange firmly against the countertop with the palm of your hand for 10 seconds to break the juice vesicles and maximize yield.
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4
Slice the oranges in half crosswise. If using a manual juicer, remove any visible seeds from the surface with the tip of a knife.
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5
Using an electric citrus juicer or a sturdy manual press, extract the juice from the 8 Valencia/Pêra oranges first, ensuring you press firmly but stop before hitting the bitter white pith.
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6
Repeat the extraction process with the 4 Lima oranges, which provide that signature Brazilian sweetness and 'smooth' mouthfeel.
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7
Pour the combined juice through a medium-mesh sieve into a large glass pitcher. In Brazil, many prefer 'com gomos' (with some pulp), so don't use a fine-mesh strainer.
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8
Add a tiny squeeze of the Tahiti lime; the acidity acts as a flavor enhancer, making the orange notes pop.
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9
Taste the juice. If the oranges are very acidic, stir in a teaspoon of superfine sugar or honey until completely dissolved.
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10
If the juice feels too thick or syrupy, stir in the 1/2 cup of ice-cold filtered water to achieve a refreshing consistency.
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11
Vigorously stir the juice with a long spoon or pour it into a blender for 5 seconds on low speed to create a light, frothy foam on top.
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12
Prepare chilled glasses by filling them 1/4 of the way with crushed ice.
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13
Pour the juice immediately into the glasses, allowing the foam to settle beautifully at the rim.
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14
Garnish with a fresh mint sprig and a tiny pinch of zest for a professional, aromatic touch.
💡 Chef's Tips
Choose oranges that are heavy for their size; weight indicates a high juice content rather than a thick peel. Avoid over-squeezing into the white pith (albedo), as this introduces a bitter aftertaste that ruins the freshness. For the best flavor, serve the juice within 15 minutes of squeezing to prevent oxidation and the loss of enzymatic brightness. If you prefer a 'Vitaminada' style, blend the juice with a slice of papaya or a few strawberries for a thicker breakfast treat. Always use a glass pitcher rather than plastic to keep the juice tasting clean and crisp.
🍽️ Serving Suggestions
Serve alongside warm, crusty French bread (Pão Francês) with salted butter. Pair with a classic Brazilian Pão de Queijo (cheese bread) for the ultimate morning snack. Accompany a slice of Bolo de Fubá (cornmeal cake) for a traditional afternoon 'café da tarde'. Serve in a tall glass with a straw next to a plate of fresh papaya and lime. Use as a base for a 'Mimosa Brasileira' by mixing equal parts juice with chilled sparkling wine.