Eggless Orange Cinnamon Lemonade
Bright citrus and warm spice come together in a drink that feels both refreshing and a little unexpected. Fresh-squeezed lemon and orange juice form the backbone, while a homemade cinnamon-maple syrup adds a cozy, aromatic depth you simply won't find in any bottled lemonade. The syrup comes together quickly on the stovetop — just maple syrup, water, and cinnamon sticks simmered until fragrant — so the flavor is clean and real, with no artificial sweeteners or mystery additives to worry about. Everything gets blended with ice until slushy and frothy, then strained into a pitcher for a beautifully smooth pour. The result is tart, lightly sweet, and just a little spiced — the kind of drink that disappears fast at a summer gathering or lazy weekend brunch. Since it's built entirely from fruit juice, maple syrup, and water, it's naturally free of eggs and any animal-derived binders, no substitutions required.
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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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