Deep purple and richly aromatic, this elderberry tonic syrup is the kind of thing you'll want to keep stocked in the fridge all season long. Simmering dried elderberries with fresh ginger, turmeric, Ceylon cinnamon, and whole cloves draws out an intensely warming, complex flavor that feels both ancient and completely craveable. The long, slow reduction concentrates everything beautifully, and pressing the softened berries through a strainer makes sure you capture every last drop of that gorgeous, jewel-toned liquid. Raw honey is stirred in off the heat to preserve its natural qualities and bring a floral sweetness that balances the spice perfectly. Because every ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden additives — you know exactly what's going in the jar. It thickens slightly as it chills, turning into a lush, spoonable syrup that's as satisfying to drizzle over yogurt or oatmeal as it is to take by the spoonful straight from the fridge.
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Combine the dried elderberries, water, ginger, turmeric, Ceylon cinnamon stick, and cloves in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 40–45 minutes, until the liquid has reduced by roughly half and the berries are very soft and have released their deep purple color.
Remove the saucepan from the heat. Use a potato masher or the back of a wooden spoon to press the berries firmly against the side of the pan, extracting as much juice as possible.
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