Put the sugar and 1 cup water into small saucepan and bring it to a boil. Cook for 1minute until the sugar has dissolved, turn off the heat and allow the sugar syrup to cool.
In a pitcher combine cooled sugar syrup with lemon juice and remaining 2 cups water and mix well. Fill a champagne flute halfway with the lemonade and top with Champagne.
Garnish with a lemon slice.