Collect and wash heads of elderberries. Clip as many stems off as you can and add the fruit and a very small amount of water to a good sized stock pot. Turn on to a simmer, and periodically mash the berries with a potato masher. After about half an hour of simmering, turn the mashed berries and seed heads out into a cheesecloth bag and let drain over a bowl. When cool, twist the bag squeeze as much juice out of them as you can. Then, either freeze the juice to use later or make your syrup immediately.
Measure into a sauce pan 3 cups elderberry juice and 1 cup honey or other sweetener of choice. Mix and simmer gently until thick. Refrigerate and use a tablespoon in a glass of water daily for health. You can also pour into pint canning jars, leave 1/4″ head room, seal with fresh canning lids, and then process in a boiling water bath for 20 minutes. Store in a dark cupboard.