In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lemon zest and bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes.
Remove from heat and let cool 10 minutes, then strain mixture into a clean jar. Let cool completely.
Pour about a tablespoon of blueberry syrup into the bottom of champagne flutes, then pour over ¼ cup lemonade. Top off each flute with champagne.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/lemosas/