Champagne Royale

Using a vegetable peeler, remove rind from lemons, leaving behind as much white pith as possible. Cut lemons in half; squeeze juice to equal ¼ cup and reserve.

In a medium saucepan, combine lemon rind, frozen strawberries, 1½ cups water, and sugar. Bring to a low boil over medium heat, and cook for 20 minutes. As strawberries soften, mash with a potato masher. Into a bowl, pour mixture through a fine wire-mesh strainer, discarding solids. Cover and chill until cold.

In a large pitcher, combine Champagne, strawberry syrup, and reserved lemon juice. Serve immediately.