Eosinophilic Esophagitis Friendly Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this slushy lemonade gets its depth from a homemade cinnamon-maple syrup that takes only a few minutes on the stovetop. The combination of fresh lemon and orange juice gives it a layered tartness that store-bought drinks simply can't match. Managing eosinophilic esophagitis often means scrutinizing every label for hidden triggers, and drinks are no exception — this one is built entirely from whole, recognizable ingredients with no additives, artificial flavors, or common allergens lurking in the mix. The maple syrup pulls double duty as both sweetener and the base for that warm cinnamon infusion, keeping the ingredient list clean and intentional. Blending everything together with ice creates a frothy, slushy texture that feels like a treat rather than a compromise. Strain it into a pitcher, pour over fresh ice, and you've got something genuinely refreshing that the whole table can enjoy without a second thought.
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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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