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.
Once the juice is reduced, remove from the heat. Pour the mixture through a fine-meshed sieve or cheesecloth into a large heatproof bowl.
Press the berries to extract any remaining juice, then discard.
Add the lemon juice and honey to the juice and whisk well to combine.
Juice of a lemon, 150 grams honey
Cool the syrup before bottling in sterilised containers or jars. Refrigerate for up to one month* and freeze for up to a year.
Notes
* This varies based on refrigerator temperature, etc. - if you see any hint of mould or the syrup smells off, toss it. I store one-third of the syrup in the refrigerator and have the rest in the freezer at any given time (so one small bottle in the fridge).• With ripe elderberries, it's easy to remove them from the stems using the tines of a fork.• Make sure there are no stems in the berries, as this can cause bitter syrup, as well as being mildly poisonous. A tiny amount is fine. Wash carefully to remove any dust and bugs before using.