Gather all ingredients.

Place the dried elderberries, water, cinnamon stick, and ginger into a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer.

Let the mixture simmer for 45–60 minutes, stirring occasionally, until the liquid has reduced by half and appears syrupy.

Remove from heat and allow to cool slightly. Strain the mixture through a fine-mesh strainer or cheesecloth, gently pressing on the solids to extract every last drop of syrup.

While still warm, whisk in the raw honey until fully combined. Taste and add more honey if you prefer a sweeter syrup.

Transfer the syrup to a clean glass jar. Store in the refrigerator for up to 3 weeks.