Step 1.
- Chill a champagne flute in the refrigerator or fill it with ice water for a few minutes.
Step 2.
- In a mixing glass, combine the lemon juice and simple syrup.
Step 3.
- Stir gently to mix.
Step 4.
- Strain the mixture into the chilled champagne flute.
Step 5.
- Slowly top with Prosecco, allowing the bubbles to rise.
Step 6.
- Garnish with a twist of lemon peel.