1. Bring the elderberries, water, cinnamon, anise, ginger, and cloves to a boil in a small sauce[an over medium high heat. Reduce the heat to medium low and allow the mixture to simmer, uncovered, until the liquid reduces by half, about 30 to 45 minutes depending on your heat intensity.

2. Remove from heat and allow to cool until warm but not hot. Strain out the solid ingredients using a fine mesh strainer placed over a bowl, using a wooden spoon or pestle to press against the elderberries and get all the juice out. Keep the syrup and compost the solids. Add the honey to the syrup and stir until combined.

For storing in the refrigerator:

1. Pour the syrup into a glass jar and seal with a lid. Store in the refrigerator and use within two months.

For storing in the freezer:

1. Pour the cooled syrup into an ice cube tray and freeze. (Repeat if necessary to turn all the syrup into frozen cubes). Once frozen, empty the frozen syrup cubes into a resealable bag or airtight container and keep in the freezer. Note that the ice cubes will not freeze completely solid because of the sugar, and will be a bit slushy around the edges, but they still keep their shape well enough to grab one out of a bag.
2. Remove and melt the syrup cubes as-needed. The syrup will keep this way for up to 3 years.