Carrageenan Free Orange Cinnamon Lemonade
Bright citrus and warm spice come together in this slushy, frothy drink that feels like a farmers market in a glass. The base is built entirely from freshly squeezed lemon and orange juice, so you know exactly what's going into every sip — no store-bought concentrates, no mystery additives, and absolutely no thickeners or stabilizers to worry about. That matters more than you might think, because plenty of packaged juice drinks and flavored syrups quietly rely on carrageenan to achieve a smooth, consistent texture. Here, a homemade cinnamon-maple syrup does all the heavy lifting, adding depth and natural sweetness without any of that. Blending everything together with ice creates a satisfyingly slushy consistency that a quick strain keeps perfectly smooth. It's refreshing enough for a hot afternoon but feels just a little fancy — the kind of drink you'd happily serve to guests without mentioning how easy it was to make.
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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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