Ingredients

• 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

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Instructions

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