Heat 250ml warm water and 250gm sugar in a pan. As it starts to boil, crush the cardamom pods and add to it. Continue to heat till the syrup turns aromatic and turns a shade or two darker (should take approximately 15-20 minutes). Remove and allow to cool.

Blend one can of lychees along with its syrup till smooth.

Combine equal quantities of the sugar syrup with the lychees to get the lychee cardamom syrup.

Store in a bottle and refrigerate; use as necessary.

In a champagne glass, pour 30ml of the lychee cardamom syrup and then gently top with the Prosecco.

Garnish with a lychee and lemon twist.