In a saucepan over medium heat, combine the water, fresh elderberries, minced ginger root, cinnamon stick, and whole cloves. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to infuse.
Using a potato masher or spoon, mash the elderberries to release their juices.
Place a fine sieve over a bowl or container and pour the mixture into it, straining out the pulp, cinnamon stick, and cloves. Gently press the berries to extract as much juice as possible.
Allow the strained liquid to cool for approximately 30 minutes.
Add the honey to the cooled elderberry juice and stir until thoroughly combined.
Transfer the elderberry syrup to a clean and lidded jar or bottle.
Store the syrup in the refrigerator for up to 3 months.
Notes
- If you prefer a smoother syrup, you can strain the mixture a second time using a cheesecloth or coffee filter.
- Adjust the sweetness by adding more or less honey according to your taste preferences.
- Use the elderberry syrup as a topping for pancakes, waffles, or ice cream, or take it in 1-tablespoon doses as a cold and flu remedy.
- If fresh elderberries are not available, you can use 1/2 cup of dried elderberries as a substitute.