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In this post, I will show you the easy way to make a lemon twist or lime twist garnish. Cocktails and beverages with citrus ingredients can be garnished using a lemon twist, lime twist, or orange twist. Sometimes called a lemon curl or citrus curl, a twist of citrus peel can add such a lovely touch. 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
How to garnish your cocktail or drink with a pretty lemon twist, lime twist, or orange twist.
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Email Me RecipesServings: 1 serving
Ingredients
- 1 fresh ripe lemon, lime, or orange
- 1 sharp knife
NOTES
You will also need: A sharp knife
Instructions
- Take a fresh lemon, lime, or orange. Slice a ring from it, about 1/4 inch thick, from the thickest part of the citrus.
- Make a slice through one side of the peel and the pulp.
- Use a paring knife to carefully slice around the fruit to separate the peel from the round of citrus. The white part of the peel, called the pith, is bitter. You don't want a lot of it on your lemon curl, but you do need a little pith intact for the curl to hold its shape. Aim to slice halfway between the edge of the citrus and the fruit, about halfway through the pith.
- Cut the fruit pulp off of the peel so that you have one long thin strip of peel.
- Trim any thick parts of pith away from the citrus peel strip.
- Trim the edges, if you want to, to make the strip a uniform width (this is optional and will make it look more "perfect").
- Twist the peel into a curly-q shape. You can simply twist it with your hands.
- Or, you can twist it around a long skewer - like a chopstick. Use the warmth of your hands to mold the peel into a spiral curl. The peel should naturally hold its shape.
- Use lemon or lime twists to garnish cocktails or beverages. Orange twists are lovely too. Sometimes called a lemon curl, lime curl, or orange curl, this citrus garnish couldn't be easier to make - and it will add a lovely, aromatic touch to your drink.
Nutrition
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.
tried this recipe?
Let us know in the comments!
Additional photography licensed via Shutterst
The peel did not naturally hold it’s shape for me. I ended up wrapping it around a pencil and putting it in the freezer.
Great tutorial! I’ll be using my lemon curls as cake decorations.
Thank you for this! A perfect step-by-step that will make my cocktails fancier from here on out. 🙂
Thanks it looks cute on my cocktail glass. My boozy zoomer group of friends are making French 75 tonight!
I made a lemon bundt cake and put these on top!! it’s sooo pretty and I covered the twists in sugar so it’s sparkly too! I’m really happy and it was really to do its really artsy and simple.
Just as Phil said, I don’t know why this never occurred to me, but your instructions saved my drinks from looking sad and unprofessional. Thank you so much! ??
Always wondered about this! Thanks!
For some reason it never occurred to me to take the slice our of the peel rather than trying to cut off a piece of peel and twirl it. Thanks!
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