Place your whole blood oranges on a hard surface like a kitchen counter. Press down firmly and roll the orange back and forth for about 10 seconds. This bursts the juice vesicles inside, making extraction easier and yielding more liquid.
Using a sharp chef's knife, cut the oranges in half across the equator. This exposes the maximum amount of surface area for a smooth manual extraction.
Press each half onto a manual citrus reamer or place in a hand-press. Squeeze firmly with steady pressure. Avoid grinding the white pith to prevent bitter oils from ruining the flavor.
Place a fine-mesh sieve over your serving pitcher. Pour the freshly squeezed liquid through the sieve to catch seeds and heavy pulp, creating a velvety mouthfeel.
Pour into chilled glasses, add a tiny pinch of flaky sea salt if desired, garnish with herbs, and serve immediately.
