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Spiced Orangeade

You can serve this orangeade on its own as a nonalcoholic beverage, or use it in the orange shandy recipe that follows.

  • Prep:
  • Total Time:
  • Servings: 10
Spiced Orangeade

Photography: Johnny Miller

Source: Martha Stewart Living, July 2012


  • 2 cups sugar
  • 1/2 cup coriander seeds, toasted and coarsely ground
  • Zest of 2 oranges, removed in strips with a vegetable peeler
  • 8 cups fresh orange juice (from about 20 oranges)
  • 1/2 cup fresh lemon juice (from 3 or 4 lemons)
  • Ice


  1. Bring sugar and 2 cups water to a boil in a small pot. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; stir in coriander and orange zest. Cover, and let steep 2 hours. Simple syrup can be refrigerated up to 2 weeks. Strain before using.

  2. Combine syrup and juices in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 2 days. Serve over ice.

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