Combine the halved cherries, water, and honey in a small saucepan and heat gently over low to medium-low heat, stirring until the honey dissolves and the cherries soften and release their juice, then allow the mixture to simmer lightly for 8–10 minutes to extract flavor without reducing it into a jam; remove from heat, add the lemon zest, cover, and let steep for 10 minutes before straining through a fine-mesh sieve and cooling completely.
Add the lemon pulp to a large pitcher and gently muddle just until the juice is released and a light structural base forms, keeping the texture loose and avoiding a smooth purée.
Add the fresh lemon juice, about 120 ml of the cooled honey–cherry syrup, the pinch of fine sea salt, and the ice-cold water, then stir well until fully combined and taste, adjusting with a little more syrup for sweetness, more water if the flavor feels too concentrated, or a small splash of lemon juice only if the cherry begins to overpower the citrus backbone.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled cherry lemonade, and garnish with lemon slices and optional fresh cherries.
