The ultimate summer brunch drink.
- 2 tsp. lemon zest
- ½ c. sugar
- 1 lemon, thinly sliced, plus a wedge for rimming
- 1 bottle champagne
- 2 c. lemonade or pink lemonade
- In a shallow dish, mix lemon zest and sugar.
- Rim champagne flutes with a lemon wedge and dip in sugar mixture.
- Place one slice of lemon inside each champagne flute, bending if needed.
- Fill flute halfway with champagne and top with lemonade. Serve.