In a small saucepan bring blueberries, water, rice malt syrup, lemon juice, cardamom and cinnamon stick to the boil.

Reduce heat and cook for 5 minutes stirring constantly.

Remove cinnamon stick and allow mixture to cool. Pour into a blender or using a stab mixer puree for 1 minute or until smooth.

Cool completely in refrigerator and when ready to serve stir in wine and yoghurt. Garnish with mint leaves and a sprinkle of ground cardamom.

Add salt to taste if desired.

Ladle into individual bowls, and garnish with yoghurt, mint and a little cardamom.