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Orange cardamom bellini

Notes of heady spice and aromatic orange make this festive fizz spectacular.

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyEasy
3 small oranges, zested into strips
10 whole cardamom pods, gently cracked with the side of a knife
200g sugar
500ml 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 one to two tablespoons of the orange-cardamom syrup into each empty Champagne flute.

Fill each glass with chilled Prosecco and serve.

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