Omija hwachae (five-flavour berry punch)

Step 1: Put 1 ⅜ oz dried omija (schisandra) berries in a sieve and rinse briefly under cold running water, rubbing gently to remove dust.

Step 2: Tip the berries into a jug, pour over 5 cups cold filtered water, cover and refrigerate for 8–12 hours, until the water is a clear, deep pink. Common mistake: pouring on boiling water to speed things up; it turns the drink bitter and cloudy.

Step 3: Stir 4 oz sugar into ¾ cup hot water until fully dissolved, then let the syrup cool to room temperature.

Step 4: Strain the infusion through a sieve lined with a clean muslin, without pressing the berries, so it stays clear.

Step 5: Stir in the cooled syrup a little at a time, tasting, until the sourness is softened but still lively. Chill until very cold.

Step 6: Slice ½ Asian (nashi) pear into 3 mm rounds and cut out small flowers with a cutter or knife.

Step 7: Pour into small bowls or glasses, float the pear flowers and 1 tbsp pine nuts on top, and add ice cubes if you like. The infusion keeps for 3 days in the fridge.