Place elderberries, water, thyme, cloves, cinnamon stick and ginger in a suitably sized pan. You can add a small pinch of salt if you like.
Bring to the boil, then reduce to a brisk simmer and leave for 30 to 40 minutes.
Remove the cinnamon stick and strain the remaining mixture into a jug. Use the back of a spoon to mash the berries and herbs to get every last drop of goodness out!
Stir in the lemon juice and honey to taste once the liquid has cooled a little. I find that two generous tablespoons of honey is usually right. I prefer manuka honey as it is reputed to have anti-bacterial properties but ordinary honey will still add to the soothing nature of the syrup without having to add lots of sugar to make it palatable.
When all the honey is dissolved, pour into a glass jar or bottle. Stored in the fridge, it should last for some time.
Dosage Take one 5ml spoonful as often as required. Best taken away from food.
Alternative uses! This syrup is delicious drizzled on ice cream or pancakes. It also makes a lovely hot drink - just add a small amount to a mug then top up with hot water. You can also make salad dressing with it - one tablespoon of syrup, half a tablespoon of vinegar and two tablespoons of oil, shake vigorously and voila!