Orange Cardamom Bellini

• 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

1. Place all syrup ingredients in a heavy-bottomed saucepan and bring to a boil.
2. Reduce heat to medium and simmer for about 15 minutes until thickened and syrupy.
3. Strain, and allow syrup to cool fully before use.
4. Pour 1 to 2 tablespoons of orange-cardamom syrup into each empty Champagne flute.
5. Fill each glass with chilled Prosecco and serve.

oranges, cardamom pods, sugar, water, bottles

Taken from www.foodnetwork.com/recipes/dave-lieberman/orange-cardamom-bellini-recipe.html (may not work)