Elderflower And Lemon Mimosas

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   For the lemon simple syrup:

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   In a small saucepan, combine water, sugar, and lemon peel. Stir well and bring to a boil over medium heat. Simmer 1 minute. Remove from heat and cool. Add lemon juice and stir well. Strain syrup to remove lemon zest and transfer to a glass container. Store covered in the refrigerator until ready to use.

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   For the mimosas:

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   In a very small pitcher, mix elderflower liqueur and the lemon simple syrup. Pour 2 tablespoons of the mixture in each glass. Top with Prosecco and garnish as desired.

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   Notes:

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   1. Lemon simple syrup can be made up to 5 days in advance of using.

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   2. The number of servings this recipe makes is dependent on the size of glass. For best results, glasses should not exceed 7 1/2 ounces. Champagne flutes are classic and pretty and crystal juice glasses are timeless as well.

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   3. A non-alcoholic version can be made by substituting Monin elderflower syrup for the Drillaud liqueur and lemon sparkling water for the Prosecco.

* Per serving · 4 servings · Values may vary.