Pork Free Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this slushy lemonade gets its depth from a homemade cinnamon-maple syrup that takes only minutes to pull together on the stovetop. The combination of fresh lemon juice and fresh orange juice gives it a layered tartness that store-bought lemonade simply can't match. Blending everything together with ice creates a frothy, slushy texture that feels more like a treat than a basic drink. The maple syrup brings a warm, natural sweetness that pairs beautifully with the cinnamon-infused base — no refined sugar, no mystery additives. Straining the blended mixture through a fine-mesh sieve keeps the final pour smooth and clean, which makes it look as good as it tastes. This is the kind of drink you set out in a pitcher with citrus slices on the rim and let people help themselves. Completely plant-based and built entirely from fresh fruit and pantry staples, it's a crowd-pleaser that works for just about everyone at the table.
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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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