In a small saucepan, combine the water and sugar and heat gently, stirring just until the sugar fully dissolves without boiling; remove from heat, add the Meyer lemon zest, cover, and let steep for 10–15 minutes until fragrant, then strain and let the syrup cool completely.
In a large pitcher, add the Meyer lemon pulp and mash gently with a muddler just until juice is released and light structure forms, keeping texture intact and avoiding a purée.
Add the fresh Meyer lemon juice, 120 ml of the peel-infused syrup, the pinch of fine sea salt, and the ice-cold water, then stir well and taste, adjusting carefully by adding a little more syrup if needed (Meyer lemons are naturally sweeter, so go lighter than classic lemonade), more water if the flavor feels too intense, and only rarely more lemon juice since Meyer lemon is already expressive.
Refrigerate for 1–2 hours until fully cold and fully integrated.
Fill glasses with ice, pour over the Meyer lemon lemonade, and garnish with Meyer lemon slices and peel twists.
