In a small saucepan, combine the pitted cherries, water, and honey. Heat gently over medium-low heat, stirring until the honey fully dissolves and the cherries begin to soften and release juice. Allow the mixture to simmer lightly for 8–10 minutes — this is extraction, not reduction. Remove from heat, add the lemon zest, cover, and let steep for 10 minutes. Strain through a fine-mesh sieve, pressing lightly to extract liquid without forcing pulp through. Cool completely before using.

Add the lemon pulp to a large pitcher and gently muddle just until the fibers loosen and a small amount of juice is released. Stop early — texture should remain loose and rustic rather than puréed. This pulp provides body and subtle bitterness that defines structured lemonade.

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. Stir thoroughly until fully integrated. Taste deliberately — the drink should feel citrus-forward with deep cherry support, never sweet or jammy. Adjust carefully with more syrup or a small splash of water as needed.

Cover and refrigerate for at least 1 hour, ideally 2 hours. This rest period allows citrus oils, cherry depth, and honey aromatics to merge into a cohesive, rounded lemonade rather than a layered juice mixture.

Fill glasses generously with ice. Pour over the chilled cherry lemonade and garnish with lemon slices and optional fresh cherries. Serve very cold for maximum brightness and structure.