Capsaicin Free Orange Cinnamon Lemonade
Bright citrus and warm spice come together in this slushy, frothy drink that feels like something you'd order at a fancy café — except you made it at home in under 30 minutes. A quick cinnamon-maple syrup forms the backbone, simmered just long enough to pull deep, fragrant warmth from the cinnamon sticks before they're discarded. Fresh lemon and orange juice do the heavy lifting on flavor, giving you that perfect balance of tart and sweet without any artificial shortcuts. Everything gets blended with ice until gloriously slushy, then strained smooth so every sip is clean and refreshing. For anyone navigating capsaicin sensitivity, this drink is a natural fit — every ingredient here is straightforwardly spice-free, with zero hidden heat to worry about. It's the kind of thing that works equally well as a weekend brunch drink or a cooling afternoon treat, and the optional citrus garnish makes it look genuinely impressive with almost no extra effort.
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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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