In a small saucepan combine water, sugar, and lemon peel. Stir well and bring to a boil over medium heat. Simmer for 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.
In a very small pitcher, mix together the elderflower liqueur and the lemon simple syrup.
Pour 2 tablespoons of the mixed syrup into each glass. Top with Prosecco and garnish as desired.
My Top TipsMake Ahead - Lemon Simple Syrup can be made up to 5 days in advance of using.Portion Sizing - The number of servings this recipe makes is dependent on the size of glass. For best results, glasses should not exceed 7.5 ounces. Champagne flutes are classically pretty and crystal juice glasses are timeless as well.SubstitutionsMake it a Mocktail - A non-alcoholic version can be made by substituting Monin Elderflower syrup for the Drillaud Liqueur and lemon sparkling water for the Prosecco.