Peanut Free Orange Cinnamon Lemonade

Total time30 min

Prep time10 min

Cook time5 min

4.5

(8)

Bright citrus and warm spice come together in this blended drink that feels equal parts refreshing and cozy — a combination you don't see nearly enough in a glass. The base is freshly squeezed lemon and orange juice, so you're getting real, vibrant flavor rather than anything from a bottle. A homemade cinnamon-maple syrup does the sweetening, simmered just long enough to pull that warm, fragrant depth from the cinnamon sticks before they're discarded. Everything goes into a blender with ice, which gives the final drink a gorgeous slushy, frothy texture that sets it apart from a standard pour-and-stir lemonade. Straining it through a fine-mesh sieve keeps things silky smooth, and a quick taste test at the end means you can dial in the tartness exactly the way you like it. It's completely free of peanuts and peanut-derived ingredients — no hidden additives, no store-bought syrups with murky labels, just whole, straightforward ingredients you can trust. Serve it over ice with a citrus slice on the rim and it looks as good as it tastes.

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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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