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For the quince and rosehip coulis, bring the rosehips, sugar, 100ml/3½fl oz water and the quince jelly to a simmer and to cook for 10 minutes. Remove from the heat and blend in a food processor until smooth.
To invigorate: rosemary, rosehip, lemon verbena, peppermint, borage
To calm: chamomile, lavender, basil, dill, orange peel
To relieve a sore throat/head cold: elderberries, rosehips, peppermint, sage, cayenne ...
 See also: Cooking, Water, Season, Kitchen, Fruit
  
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