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Add water, elderberries, and ginger root to pot and bring to boil.
Reduce heat and let simmer, partially covered, for 15 minutes.
Add sugar and stir until dissolved.
Strain into jar using fine mesh strainer and cheesecloth being sure to press liquid from herbs.
Store syrup in refrigerator for up to 2 weeks.
Add ice to empty glass.
Fill glass ¾ with ginger ale or sparkling water.
Add 2-3 Tbsp of elderberry ginger syrup, a squirt of fresh lime juice and stir gently to combine.