So, you roast the juice? Does that give it a nice, roasted flavour?
Well, actually… no. You do not roast the juice. You roast the oranges. And roasted oranges plump up SO much, and you get so much juice out each roasted orange half.
And the flavour?
Think robust orange juice. Orange-juice-crossed-a-little-of-the-line-to-savoury. Just not too savoury. You wouldn’t drink it and go, “whoa, savoury orange juice!” – you would go, “whoah, this orange juice tastes a little savoury!”
You get it.
ROASTED ORANGE JUICE
- 1kg navel oranges, sliced in half
- 2 tsp coconut sugar
- Preheat oven to 180°C/350°F.
- Place oranges, sliced side up, in a large baking dish or tray (you may need to do this in two batches). Sprinkle oranges with coconut sugar.
- Place in the oven for 20 minutes, then remove from the oven and allow to cool.
- When cool, squeeze the juice from the oranges using a lemon squeezer (making sure to get all that juice out!*).
- Scrape the caramelised coconut sugar “syrup” from the bottom of the baking dish and add it to the juice (optional, but adds sweetness).
- Pour into glasses and drink!
* I also put all the leftover pulp from juicing into my lemon squeezer and squeezed that to get all the juice out. Trust me, this is something you should consider doing! You want to make the most of your oranges!