Breastfeeding Friendly Orange Cinnamon Lemonade
Bright, citrusy, and just a little bit special, this slushy lemonade is the kind of drink that feels like a treat without requiring much effort at all. Fresh lemon and orange juice bring a natural hit of vitamin C, and the homemade cinnamon-maple syrup adds warmth and sweetness without any refined sugar or artificial additives — a real win when you're being mindful about what goes into your body. Nursing parents often find themselves craving something cold and refreshing, and staying well-hydrated is genuinely important during this season of life, so having a pitcher of this in the fridge is a smart move. The whole thing comes together in a blender, gets strained smooth, and lands somewhere between a lemonade and a slushie — frothy, fragrant, and completely satisfying. Maple syrup and cinnamon are both wholesome, recognizable ingredients, so there's no guesswork about what you're drinking. Garnish with a citrus slice and it looks impressive enough to serve to guests, but honestly it's just as good sipped solo during a rare quiet moment.
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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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