Make Better Cloudy Lemonade With Air Fried Lemons

Whole-lemon lemonade, also known as “cloudy lemonade,” is a more complex version of the classic summer beverage. Blending the fruit—peel and all—directly into the drink imparts a bitter, floral quality, thanks to all those aromatic oils in the zest and pith. It’s lemonade for people who love Campari—real sicko stuff.

As something of a sicko myself, and lover of all things bitter, it’s one of my favorite forms of lemonade, but I wanted to take it even further, and develop even more flavor, and I wanted to do it in my air fryer.

How to make the best cloudy lemonade

Air fried lemons are essentially roasted lemons, only they’re roasted a little faster, and you don’t have to heat up your kitchen by turning on the Big Oven. The lemons are tossed with sugar and a splash of water, which keeps them juicy while they brown and caramelize. The result is a heartier type of citrus, with a deeper, darker flavor. When blended with water and a little more sugar, then strained, you get a slightly bitter, slightly nutty, but ultimately still sweet and tart glass of lemonade that is not for babies, but for the sickos who genuinely enjoy Italian bitters and G&Ts.

Air Fried Cloudy Lemonade

Ingredients (makes 2 glasses):

• 2 lemons
• 1/3 cup + 1/4 cup sugar
• 4 cups of water

Wash and dry the lemons. Quarter them, then remove the pith running through the center of lemons with a sharp knife, along with any seeds. Remove the liner tray from the basket of your air fryer. Toss the lemons with 1/3 cup sugar and place them in the air fryer, flesh side down. Add just enough water to barely cover the bottom of the air fryer. Air fry at 350℉ for 15 minutes, then flip the lemons over and air fry for another 5-10 minutes, until the lemons darken and caramelize on the edges.

Remove the lemons from the air fryer and set aside to cool. Pour any syrup that’s accumulated in the air fryer basket into a cup and set aside. Place the lemons in a blender with 1/4 cup sugar and 2 cups of water. Blend until just cloudy; there should still be discernible lemon bits floating around in there. (The longer you blend, the more bitter your beverage will be.)

Stain the mixture through a fine mesh sieve into two tall glasses filled with ice. Dilute with water, 1/4 cup at a time, until the lemonade is diluted to your liking. Taste, and flavor with the reserved lemon syrup if desired. Enjoy immediately.