Low Iodine Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this blended drink layers fresh lemon and orange juice with a warmly spiced cinnamon-maple syrup that you make yourself in minutes. The result is somewhere between a lemonade and a slushy — frothy, ice-cold, and genuinely refreshing in a way that store-bought drinks rarely manage. Managing iodine intake often means scrutinizing packaged beverages for additives, dyes, and preservatives that can sneak in, so having a from-scratch recipe like this one is a real win. Every ingredient here is straightforward and naturally low in iodine — fresh citrus juice, maple syrup, water, cinnamon, and ice. The cinnamon-maple syrup is a small but brilliant touch; simmering the spice into the syrup means the flavor is deep and evenly distributed throughout every sip. A quick blend and a pass through a fine-mesh strainer gives it that smooth, slushy texture that makes it feel like something you'd order at a café. Serve it over ice with a citrus slice on the rim and it's as pretty as it is delicious.
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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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