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Champagne lemonade

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Ingredients

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

    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.