Step 1

Place the elderberries, water, cinnamon stick, and ginger into a large lidded pot.

Step 2

Bring to a low boil over medium heat, covered.

Step 3

Once the mixture has reached a boil, reduce the heat to a simmer. Cook the juice down with the lid cracked slightly for one to two hours, or until the amount has reduced by about half.

Step 4

Once the juice is reduced, remove from the heat. Pour the mixture through a fine-meshed sieve or cheesecloth into a large heatproof bowl.

Step 5

Press the berries to extract any remaining juice, then discard.

Step 6

Add the lemon juice and honey to the juice and whisk well to combine.

Step 7

Cool the syrup before bottling in sterilised containers or jars. Refrigerate for up to one month* and freeze for up to a year.