Place the dried elderberries, ginger, cinnamon, cloves and water in a medium-sized saucepan on the heat. 

Bring to boil, reduce the heat to simmer, cover with a lid and cook on medium for 45 minutes to 1 hour, until thick and reduced by half. 

Remove from heat and cool down completely.

Using a ladle or a big spoon mash the berries to release the max juice.

Pour the mix through a strainer in order to separate the syrup from the berries skins and other ingredients that you are going to discard.

When the syrup reached room temperature add the honey and the lemon juice (optional).

Stir well and store the syrup in mason jars. Store in the refrigerator for up to 5/6 weeks. Or freeze the syrup in ice cubes ready to be used for up to 4 months.