Brazil Nut Free Orange Cinnamon Lemonade
Bright citrus and warm spice collide in this blended drink that lands somewhere between a classic lemonade and a frosty, aromatic slushie. A homemade cinnamon-maple syrup does all the heavy lifting here — just a few minutes on the stove with cinnamon sticks and maple syrup produces something far more interesting than plain simple syrup, with a depth that plays beautifully against the tartness of fresh lemon and orange juice. Everything goes into the blender with ice, so you get that frothy, slushy texture that makes it feel genuinely special rather than just stirred together. The whole thing is built from straightforward, whole ingredients — fresh-squeezed juices, maple syrup, water — so there's no label-reading required and no concern about unexpected additives sneaking in. A quick strain through a fine-mesh sieve keeps the texture smooth and polished. Serve it immediately over ice with a citrus slice on the rim and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the cinnamon-maple syrup
- ½ cup maple syrup
- ½ cup water
- 2 cinnamon sticks
For the lemonade
- 1 cup fresh lemon juice (from about 6–7 lemons)
- 1 cup fresh orange juice (from about 3 medium oranges)
- 2 cups cold water
- 2 cups ice cubes
For serving
- lemon or orange slices, for serving (optional)
Instructions
- 1
Combine the maple syrup, 1/2 cup water, and cinnamon sticks in a small saucepan over medium heat, stirring until the syrup is fully dissolved. Bring to a gentle simmer and cook for 3–4 minutes, until the mixture is fragrant and lightly infused with cinnamon. Remove from heat and let the syrup cool for 15 minutes, then discard the cinnamon sticks.
- 2
Add the cooled cinnamon-maple syrup, lemon juice, orange juice, cold water, and ice cubes to a blender. Blend on high for 20–30 seconds, until the ice is fully crushed and the drink is uniformly slushy and frothy.
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