IE 11 is not supported. For an optimal experience visit our site on another browser.

Champagne lemonade



  • 1 cup sugar
  • 3 cup water
  • 1 1/2 cup fresh squeezed lemon juice
  • 1 cup bottle champagne of choice


Baking 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.