Ginger Free Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this slushy lemonade blends fresh-squeezed lemon and orange juice with a homemade cinnamon-maple syrup that takes only minutes to pull together on the stovetop. The result is something between a classic lemonade and a frosty citrus slushie — frothy, fragrant, and genuinely refreshing. Many store-bought lemonades and flavored syrups sneak in ginger as a "warming" spice, so making your own from scratch means you stay in complete control of every ingredient. Here, cinnamon does all the warming work, steeping into the maple syrup and giving the drink a cozy depth that pairs beautifully with the tartness of fresh lemon. Blending everything together with ice crushes it into a slushy, frothy texture that feels a little fancy without any real effort. A quick strain through a fine-mesh sieve keeps things smooth and polished, and a garnish of citrus slices makes it look like something you'd order at a nice brunch spot.
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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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