In a saucepan, combine the elderberries, water, cinnamon, ginger, and Echinacea.
Bring to a boil and reduce heat to low.
Allow mixture to simmer 30-35 minutes.
Remove from heat and mash with a potato masher.
Allow syrup to cool slightly and pour through a cheesecloth into a glass bowl.
Pour honey into bowl and mix until fully incorporated.
Pour syrup into jars (I use canning jars) and seal with lid.
Keep jars in refrigerator for up to one month.