Mushroom Free Orange Cinnamon Lemonade
Bright citrus and warm spice come together in this refreshing blended drink that feels equally at home on a summer afternoon or as a cozy cool-weather treat. Fresh lemon juice and fresh orange juice form the tart, sunny base, while a homemade cinnamon-maple syrup adds a gentle warmth and natural sweetness that store-bought lemonade simply can't match. The blender step is the secret weapon here — it crushes the ice into a slushy, frothy texture that makes every sip feel a little luxurious. Straining the finished drink through a fine-mesh sieve gives it that clean, polished look and feel without any unwanted pulp or ice shards. Everything in this recipe is straightforwardly plant-based and free from any fungi-derived ingredients, so there's zero guesswork about what's in your glass. Garnish with a few citrus slices and you've got something that looks as good as it tastes.
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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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