Champagne Lemon Sparkler

1 Lemon
1 ounce of sugar syrup (recipe follows)
4-6 ounces Champagne or sparkling white wine

Cut the lemon in half and remove the seeds. Squeeze the juice of half a lemon into a glass. Add 1 - 2 tablespoons of sugar syrup and top with champagne or wine. Enjoy!

To make the sugar syrup mix 1/3 cup water and 1/4 cup granulated sugar in a small saucepan. Over low heat stir the mixture until all the sugar crystals have dissolved. Continue to cook over low heat until the mix is reduced by about 1/4. It should be thick and tacky at this point. Remove from heat and cool. Use the syrup to make the recipe above or store in the refrigerator for up to a week.