Pecan Free Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this slushy lemonade gets its magic from a homemade cinnamon-maple syrup that adds warmth and depth without overpowering the fresh fruit. Squeezing your own lemons and oranges makes a noticeable difference here — the combination of both juices gives the drink a rounded, slightly sweet tartness that store-bought versions just can't match. The syrup comes together in minutes on the stovetop, and once it's cooled and blended with the citrus and ice, the result is frothy, slushy, and genuinely refreshing. Blending everything together rather than simply stirring creates that satisfying slushie texture, and straining it through a fine-mesh sieve keeps every sip smooth. It's the kind of drink that feels fancy enough for a dinner party but easy enough to throw together on a random Tuesday afternoon. Since every ingredient here is naturally free of tree nuts, there's no label-checking or substitution stress — just pure, vibrant flavor from start to finish.
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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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