12 oz freshly squeezed lemon juice, strained
Two 750 mL bottles Champagne, chilled
1 Lemon Ice Block
Preparation
In the 8 in bowl, layer the lemon slices and leaves, if using.
Place the 7 in bowl on top and put a weight inside it to keep the lemons in place.
In a large glass measuring cup, combine the lemon juice and 1 cup of water. Pour the mixture into the outer bowl containing the lemons. Top it off with more water until it reaches 1 in below the edge of the bowl and freeze until solid, about 6 hours.
Remove from the freezer and let sit at room temperature for 10 minutes. Gently remove the smaller bowl. With the lemon ice block still in the larger bowl, add cold water to the bowl to fill it to just below the top edge. Place it back in the freezer for 6 hours more.