In a small sauce pot, add the water, sugar, and lemon juice and bring to a slight boil. Boil for 5 minutes and until sugar dissolves. Set aside and let cool.
Cut the green tops off the strawberries and slice them in half. Using a food processor, slightly puree the strawberries (I still wanted some chunks of strawberries in mine). Turn the strawberries to a bowl and combine with the simple syrup (which is the water and sugar liquid) and sparkling champagne. Slightly stir until well incorporated.
Pour the mixture in the Popsicle molds and freeze for at least 6 hours, best if overnight.