Hazelnut Free Orange Cinnamon Lemonade
Bright citrus and warm spice come together in this slushy, frothy drink that feels like something you'd order at a fancy café — except you made it at home in minutes. Fresh-squeezed lemon and orange juice give it a vivid, sun-ripened flavor that bottled versions simply can't match. The real secret is the cinnamon-maple syrup, simmered low and slow until it's deeply fragrant, which adds a cozy, slightly earthy sweetness that makes this so much more interesting than plain lemonade. Everything gets blended with ice into a gloriously slushy texture, then strained smooth so every sip is clean and refreshing. Tree nut allergies can make flavored drinks and syrups a minefield, since hazelnut syrups sneak into all kinds of café-style beverages — but every ingredient here is straightforward and naturally free of that concern. It's equally at home at a summer brunch or as an afternoon treat, and the garnish of citrus slices makes it look genuinely stunning in the glass.
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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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