Seville Orange Myrtle Juice

Name: Seville Orange Myrtle Juice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 medium (about 3 lb / 1.4 kg total) (1400 g) Seville oranges (bitter oranges), halved, room temperature; ½ cup (gently packed) (12 g) fresh myrtle leaves, rinsed, patted dry, left whole; 2 tablespoons (30 ml) raw honey; ½ cup (120 ml) cold filtered water

From the MyKitchenBank Kitchen

A bright, herbaceous juice that captures the distinctive tartness of Seville oranges balanced with fresh myrtle leaf infusion and honey. This cold-pressed Mediterranean blend works equally well as a morning tonic, afternoon refresher, or base for cocktails. The myrtle leaves add subtle peppery and floral notes that complement the orange's complex citrus character. Serve chilled over ice for best results.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: 1 quart (1 liter); 4 servings of 8 fl oz (240 ml) each

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Steps

Before you start

Choose firm, heavy Seville oranges (they should feel dense for their size)—avoid any with soft spots or blemishes
Rinse the myrtle leaves thoroughly and pat dry; use only fresh leaves, not dried
Have ice water ready in a large bowl for chilling the finished juice
If using a citrus juicer, chill it first to keep the juice cool during pressing

1
Press the oranges
- Place the halved Seville oranges into your citrus juicer or press, working in batches if needed.
- Press firmly to extract all the juice—you should yield about 3 cups (720 ml) of fresh juice.
- Pour the juice through a fine-mesh strainer into the glass pitcher to remove any pulp or seeds, pressing gently on solids.
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Ready when: Juice is strained and clear, with only fine pulp remaining if desired
Tip: Don't over-squeeze the white pith—it can add bitterness. Stop once the juice stops flowing freely.
2
Steep the myrtle
- Add the whole myrtle leaves directly to the strained orange juice in the pitcher.
- Stir gently to distribute the leaves.
- Let the myrtle steep in the juice at room temperature for 20–25 minutes, stirring occasionally.
- The leaves will impart their subtle peppery, slightly minty, floral flavor into the juice.
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Ready when: Liquid has taken on a faint greenish tint and smells herbaceous and aromatic
Tip: If myrtle flavor becomes too strong or bitter, strain out the leaves earlier. Fresh young leaves are milder than mature ones.
3
Strain and sweeten
- Pour the infused juice through a fine-mesh strainer or cheesecloth into a clean pitcher, pressing gently on the myrtle leaves to extract any remaining liquid.
- Discard the spent leaves.
- Add the raw honey and cold water, stirring well with a wooden spoon until the honey is fully dissolved and incorporated.
- Taste and adjust honey to your preference—the juice should balance tartness with subtle sweetness.
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Ready when: Honey is fully dissolved and juice is smooth with no visible crystals or lumps
Tip: Add honey while the juice is still at room temperature so it dissolves easily without heating. Cold honey can become gritty if mixed in cold liquid.
4
Chill and serve
- Set the pitcher in a bowl of ice water or refrigerate for at least 5 minutes until well chilled.
- Pour into glasses filled with ice and serve immediately.
- The juice is best consumed fresh, within a few hours of pressing.
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Ready when: Juice is cold to the touch and drops of condensation form on the pitcher exterior
Tip: Serve in chilled glasses if possible to keep the juice cold longer and maximize the refreshing quality.

Good to know

Tips

Seville oranges are in season December through March in most regions. If unavailable, order them online or substitute with the blend noted above, though the flavor profile will be notably different.
Myrtle leaves are sometimes sold dried in Mediterranean specialty shops; if you cannot find fresh leaves, skip them entirely rather than using dried, which will overpower the juice.
For a sparkling version, top each glass with 2–3 ounces (60–90 ml) of sparkling water or soda water just before serving, then stir gently.
This juice works wonderfully as a cocktail base, especially paired with gin, white rum, or sparkling wine. It also complements grilled fish or light seafood dishes as a palate-cleansing accompaniment.

Storage & reheating

Store in an airtight glass pitcher in the refrigerator for up to 2 days. The flavor profile changes subtly over time as the myrtle notes mellow slightly. Do not freeze, as the juice will separate and develop off-flavors when thawed. For best taste, consume within 4–6 hours of pressing.

Substitutions

fresh myrtle leaves → fresh basil or young oregano leaves. Basil will add a more anise-like quality; oregano provides earthier, more Mediterranean herbal notes. Use the same quantity and adjust steeping time to 15–18 minutes, as these herbs can become overpowering.
fresh myrtle leaves → a thin strip of fresh lemon zest (white pith removed). Adds bright citrus complexity instead of herbal notes. Steep for only 8–10 minutes to avoid excessive bitterness from the pith.
raw honey → agave nectar or maple syrup. Both dissolve easily in cold liquid. Use the same volume (2 tablespoons / 30 ml). Agave is neutral; maple adds subtle caramel notes.
Seville oranges (bitter oranges) → blood oranges or a blend of regular sweet oranges with fresh lemon juice (1 cup orange : 2 tablespoons lemon). Seville oranges are ideal for their unique tartness and complexity, but this blend approximates the acidity level if Sevilles are unavailable.

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