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Leave to macerate for two-to-three days in a cool place or in the fridge. Stir as often as you can remember, to help the sugar to dissolve. You can add any spices at the start, but hold back fresh herbs, adding them just for the last 24 hours. If you add them too soon, says James, “they wilt and go a bit funky”, and I don’t think he means in a James Brown way.
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