Cocktails and beverages with citrus ingredients can be garnished using a lemon or lime twist. Citrus twists are easy to make, and they add visual appeal to your drink. It’s simple! Here’s how.
How to Make a Lemon or Lime Twist
Servings
1 serving
1 serving
Prep Time
1 minute
1 minute
Cook Time
1 minute
1 minute
Kosher Key
Parve
Parve
Description
How to garnish your cocktail or drink with a pretty lemon or lime twist.Â
Ingredients
- 1 fresh ripe lemon or lime
Recipe Notes
You will also need:Â A sharp knife
Instructions
Take a fresh lemon or lime. Slice a ring from it.
Make a slice through one side of the peel and the pulp, all the way up to the rind on the other side.
Cut the pulp off of the peel so that you have one long thin strip of peel.
Twist the peel into a curly-q shape. The peel should naturally hold its shape.
Use lemon or lime twists to garnish cocktails or beverages.
Nutrition Facts
How to Make a Lemon or Lime Twist
Amount Per Serving
Calories 31
% Daily Value*
Sodium 2mg0%
Potassium 149mg4%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 2g2%
Protein 1g2%
Vitamin C 57.3mg69%
Calcium 28mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks, settled a question between husband ( my drink maker) and me. Thanks for the nutrition label.
Thank you for such clear instructions and helpful pictures of how to make a lemon or lime twist!
Great post! Have nice day ! 🙂 mqpeq
Awesome…easy….why didn’t I think of that instead of carving it from the surface of a full fruit as I normally labored with foe countless years before… thanks!!
Ethylene expedites ripening and is in apples. So keep apples away from fruits you don’t want to ripen too quickly.
Lemons and lime juice slow down ripening and spoiling process. At 65F or less, your rinds are good for a good 12 hrs to 24 hrs..
If you soak the twists in ice cold water for a few minutes then dry in papertowel they will hold the twist longer.
Great idea! Do you soak and dry the rind before twisting or after?
As a heads up to folks making this stuff the first time, get rid of that white stuff between the peel and the pulp (the pith). You can scrape it off with a knife, as with a lottery scratch-ticket.
If you don’t, it adds a bitterness to the drink that isn’t generally intended. Bargle.
Never knew this was so easy! I’m about to try it. I don’t think these could be expected to last long in the fridge. Proper cocktails are always made fresh, not made ahead–I think this should apply to the garnishes, as well.
How long do lemon twist’s stay fresh if refrigrated?
Did you fine out how to make them last? They uncurl in the fridge.
I will try this at my home bar today. Great tip.
wow i never knew it was that easy