Orange Cardamom Bellini

Adapted from Food Network

3 small oranges, zested into strips
10 whole cardamom pods, gently cracked with the side of a knife
1 cup sugar
2 cups water
2 bottles Prosecco

Place all ingredients except Prosecco in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes until thickened and syrupy. Strain and allow syrup to cool fully before use.

Pour 1 to 2 tablespoons of orange-cardamom syrup into an empty Champagne flute. Fill each glass with chilled Prosecco and serve.

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