Citric Acid Free Orange Cinnamon Lemonade
Skipping the powdered citric acid that sneaks into so many store-bought lemonades and drink mixes, this recipe builds all of its bright, tangy flavor from freshly squeezed lemons and oranges — nothing synthetic, nothing hidden. The result is a slushy, frothy pitcher drink that tastes like summer in a glass, with a warm cinnamon-maple backbone that makes it feel a little more special than your average lemonade. Simmering the maple syrup with cinnamon sticks coaxes out a deep, spiced sweetness that blends beautifully with the citrus without any artificial additives. Everything goes into the blender together, so the ice gets crushed right in and the whole drink turns silky and frothy in under a minute. Straining it through a fine-mesh sieve keeps the texture smooth and clean, which makes every sip genuinely refreshing. It's easy to dial in to your taste — a splash more lemon juice if you want extra punch, a little cold water if you prefer it lighter. Serve it 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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