Elderflower And Lemon Mimosas

• FOR THE LEMON SIMPLE SYRUP:
• 1/2 cups Water
• 1/2 cups Granulated White Sugar
• 5 strips (large) Lemon Peel, Avoiding The White Pith
• 1/2 cups Fresh Squeezed Lemon Juice
• FOR THE COCKTAIL:
• 1/2 cups Drillaud Elderflower Liqueur
• 1/2 cups Lemon Simple Syrup
• 750 milliliters Prosecco
• Lemon Twists, Thyme Sprigs, Or Other Desired Garnish

1. For the lemon simple syrup:
2. 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.
3. For the mimosas:
4. 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.
5. Notes:
6. 1. Lemon simple syrup can be made up to 5 days in advance of using.
7. 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.
8. 3. A non-alcoholic version can be made by substituting Monin elderflower syrup for the Drillaud liqueur and lemon sparkling water for the Prosecco.

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Taken from tastykitchen.com/recipes/drinks/elderflower-and-lemon-mimosas/ (may not work)