In a medium saucepan, combine the dried elderberries and water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 30-45 minutes. Stir occasionally.

After simmering, remove the saucepan from heat and allow the mixture to cool slightly.

Using a fine-mesh strainer or cheesecloth, strain the liquid into a clean bowl or jar, pressing the berries to extract as much liquid as possible. Discard the solids.

Add honey to the strained liquid while it is still warm, stirring until fully dissolved. Adjust the sweetness to your preference.

If desired, stir in cinnamon, ginger, and vanilla extract for extra flavor.

Allow the syrup to cool completely before transferring it to a clean glass bottle or jar.

Store the elderberry syrup in the refrigerator for up to 2-3 weeks. For longer shelf life, consider freezing in ice cube trays.