Orange Juice from Concentrate

Orange Juice from Concentrate is just plain yucky. We are not astronauts currently on a mission, at least most of us aren't, those who are get a reprieve. So why do we need freeze-dried Orange Juice. But I ask you this liquor store next to Two Amys, why would I want to make a mimosa with a fine champagne like Andre and then ruin it with crappy Orange Juice. Or in the alternative, because I'm saving so much money on Andre, I am happy to spend it on the mixer. Here is the process of of making Orange Juice from Concentrate according to the Bible, Wikipedia,

"Freshly squeezed juice and filtered orange juice is pasteurized and is evaporated under vacuum and heat to remove most of the water before it is frozen. This process strips out certain essences and oils. The concentrated juice, about 65°Bx, is then stored at about +10°F (-12°C). At this point essences and oils, recovered during the vacuum concentration process, are added back to restore the flavor. To make cans of frozen concentrate for sale, filtered water is added back to bring the Brix level down to 42°Bx, about three times the concentration of fresh juice. When water is added to freshly-thawed concentrated orange juice, it is reconstituted."

Gross. How do you make Freshly Squeezed Orange Juice, you ask? Well I'll tell you:
1. Peel Oranges
2. Squeeze

Fin. Now off to work on Sunday....which incidently does not make the grievances listed in this blog.