Yeast Free Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this slushy lemonade gets its warmth from a homemade cinnamon-maple syrup that you simmer right 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. Because the sweetness comes entirely from maple syrup rather than conventional sugar or any fermented ingredients, it fits naturally into a yeast-free lifestyle without any substitutions or compromises. The cinnamon sticks steep into the syrup as it simmers, lending a subtle spiced depth that makes every sip feel a little more special than your average summer drink. Blending everything together with ice creates a frothy, slushy texture that's somewhere between a lemonade and a frozen cocktail — totally refreshing and genuinely fun to make. Strain it into a pitcher, pour over fresh ice, and finish with a citrus slice for a drink 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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