Place elderberries, water, cinnamon stick, and ginger root in a saucepan over medium heat.

Bring to a boil, reduce heat to low and simmer for 30- 40 minutes until the water has been reduced by half and mixture is thick.

Remove from heat.

Place a fine mesh strainer over a bowl and pour elderberry mixture into strainer.

Using the back of a wooden spoon, press the berries in the stainer to extract all of the juice.

Discard the remaining pulp left in strainer.

Let juice cool.

Stir in honey until thoroughly combined.

Transfer juice to glass jar with a lid and keep stored in the refrigerator. Elderberry syrup can be kept stored in the refrigerator for several months.