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

Directions
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.

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.