In a medium sauce pan, add the dried elderberries, filtered water, cinnamon stick, chopped ginger, and the cloves. Bring to a boil, then reduce the heat to low and let simmer partially covered for 30-45 minutes (reduce as much as you want by simmering longer, to make it a thicker syrup).

Let the mixture cool to room temperature.

Strain into a glass bowl.

Add the honey and lemon juice to the room temperature syrup and whisk until fully dissolved (if you add raw honey to hot syrup, it will kill off the beneficial properties of the raw honey). Don't use honey if giving to babies under 2 yrs (check with your pediatrician).

Transfer to a glass quart sized jar or bottle with a lid.

Store in the refrigerator for up to 2 months.