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Caramel Orange Spritzer

Butterscotch-caramel ice cream topping and orange juice may seem like an unusual combination, but everyone enjoys this sweet sipper. Cardamom and coriander add even more flavor.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings (1 cup each)


  • 3 tablespoons cardamom pods, crushed
  • 1 tablespoon coriander seeds
  • 1 cup sugar
  • 1 cup water
  • 2 cups orange juice
  • 2 tablespoons lemon juice
  • 1/4 cup butterscotch-caramel ice cream topping
  • 1 bottle (1 liter) carbonated water, chilled
  • Ice cubes
  • Orange slices, optional


  • In a dry small skillet over medium heat, toast cardamom pods and coriander seeds until aromatic, about 4-5 minutes. In a small saucepan, combine the seeds, sugar and water. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat; stir in juices. Cool to room temperature. Cover and refrigerate overnight.
  • Strain juice mixture, discarding cardamom and coriander. Whisk in caramel topping. Pour into a large pitcher. Stir in carbonated water. Serve over ice. Garnish with orange slices if desired.

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