Ingredients

• 1 cup sugar
• 3 cups water
• 1 1/2 cups fresh lemon juice
• 1 bottle Champagne or sparkling wine
• Thin lemon slices, for garnish

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Instructions

1. Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.
2. In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.