4 tablespoons white sugar
8 pods cardamom
4 fresh bay leaves
4 whole star anise
2 stalks lemongrass, cut into 1/2-inch pieces
2 cups fresh orange juice (about 10 navel oranges)
1 bunch fresh lemon balm, pummelled
2 cups prosecco
Fresh orange slices, for garnish
For an optional garnish, preheat the oven to 225 degrees F. Take 1 orange and slice it thinly. Put the slices on a sheet pan lined with parchment. Dust each slice with powdered sugar and transfer the sheet pan to the oven. Dehydrate the orange slices for about an hour. Put the dehydrated slices on each glass for crunch.
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