Level: | Easy |
Total: | 2 hr 15 min |
Prep: | 5 min |
Inactive: | 2 hr |
Cook: | 10 min |
Yield: | 2 servings |
Ingredients
- 1 cup sugar
- 2 Earl Grey tea bags
- Champagne or sparkling wine, very cold
- 2 thin lemon slices
Instructions
- Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.)
- Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.