Peruvian purple corn drink (Chicha morada)

1. Rinse the purple corn cobs and break into 3-4 pieces; scrub the pineapple well and peel it – you'll need the skin, set the flesh aside.

2. Bring the water to the boil in a large pot and add the corn, pineapple skin, one apple cut into quarters, the cinnamon sticks and cloves.

3. Simmer, covered, over a low heat for 45-60 minutes until the water is a deep, dark purple and the corn kernels split.

4. Strain (discard the solids) and stir the sugar into the still-warm liquid until dissolved; cool completely.

5. Squeeze in the lime juice – this brightens the colour and freshens the flavour – and refrigerate.

6. Serve over ice with small cubes of pineapple and apple at the bottom of the glass.

Tip: Chicha morada is alcohol-free – not to be confused with fermented chicha de jora; in Peru it accompanies every set lunch and is considered especially healthy thanks to the anthocyanins in purple corn.