Fish Free Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this slushy lemonade gets its magic from a homemade cinnamon-maple syrup that adds warmth and depth to every sip. Fresh-squeezed lemon and orange juice do all the heavy lifting here, giving you a drink that tastes genuinely vibrant rather than flat or overly sweet. The syrup comes together in minutes on the stovetop — just maple syrup, water, and cinnamon sticks simmered until fragrant — and it makes the whole thing feel a step above your average summer drink. Blending everything together with ice creates a frothy, slushy texture that's somewhere between a lemonade and a frozen cocktail, in the best possible way. Straining it through a fine-mesh sieve keeps the pour silky smooth, so you get all the flavor without any unwanted pulp or ice shards. It's the kind of drink that looks impressive in a glass but comes together with almost no effort, making it perfect for a lazy afternoon or a casual gathering.
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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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