Orange & Basil Bellini with Cardamom

1. Pour the water and sugar into a small saucepan over a medium heat and allow the sugar to dissolve.
2. Once the sugar has dissolved remove from the heat and add the basil and cardamom and allow to cool.
3. Once the liquid has cooled, strain the basil and cardamom and place the syrupy liquid into a container until required (the remaining syrup can be stored in an airtight container for up to 2 weeks in the fridge).
4. Slice the orange in half width ways, the squeeze the juice into a bowl.
5. Slice the remainder into thin slices to place in the glass.

To serve

1. Place a thin slice of orange into a champagne flute, standing at the edge.
2. Add a tablespoon of the syrup and 1 tablespoon of orange juice into the bottom of the glass and top with some Prosecco.
3. Garnish with some basil leaves or orange rind.