Instructions
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1
Combine all but 2 tablespoons of the blueberries, the water, maple syrup, cinnamon stick, cloves and lemon peel in a saucepan.
2
Bring to a boil, lower the heat and simmer for .
3
Remove and discard the cinnamon, cloves and lemon peel.
4
Puree the ingredients and refrigerate until cold.
5
Add the yogurt and Balsamic vinegar and whisk ingredients until thoroughly blended.
6
Serve topped with lemon slices and reserved blueberries (a mint sprig if you have one).
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