Place the rose hips, elderberries, and water into a covered saucepan. I use stainless steel Revere pots; glass and enamel pots also work well.
Over medium-high heat, bring water and herbs to a boil, and then immediately remove from the heat. Let herbs steep for one to two hours.
Using a metal strainer, remove the herbs from the tea.
Pour the tea into a mug mixed with the lavender honey.