Combine dried elderberries and filtered water in a medium saucepan.

Add grated fresh ginger root, cinnamon sticks, and whole cloves; bring to a rolling boil over high heat.

Reduce heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally, until the liquid has reduced by about half.

Remove the saucepan from heat and gently mash the softened berries with a potato masher to release their juices.

Strain the mixture through a fine-mesh strainer or cheesecloth into a large bowl, pressing the solids to extract as much liquid as possible; discard the solids.

Let the strained liquid cool to approximately 100 °F (lukewarm), then whisk in the raw honey until fully dissolved.

Stir in the freshly squeezed lemon juice, funnel the finished syrup into a clean glass jar, seal tightly, label, and refrigerate.