Yield: 8 cocktails
* 1 cup sugar
* 3 cups water
* 1 1/2 cups fresh lemon juice
* 1 bottle Champagne or sparkling wine
* Thin lemon slices, for garnish
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.