| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 25 min |
| Cook: | 15 min |
| Yield: | 8 glasses and about 1 cup syrup |
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
Instructions
- 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.
- Pour 1 to 2 tablespoons of orange-cardamom syrup into each empty Champagne flute.
- Fill each glass with chilled Prosecco and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 357 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 40 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
Reviews
Delicious drink. The cardamom gives the drink an interesting flavor that marries perfectly with the sweet orange. We found cardamom pods at Williams Sonoma and I wish I had added a few more in the brewing process. We will never go back to a boring mimosa!
Delicious and a bit exotic — harkens to the spice trail. A hit with everyone in my family [we all lived in India for 15 years, and most people had a 5-star response] and a meh [3.5-4 stars] from my Swedish-Greek husband but that’s because I add extra cardamom and he doesn’t care for that intensity in this drink. I also let the mixture steep overnight [after thickening to syrup] then combine with the Prosecco just before we are ready to drink it, of course.