Combine the pear cubes, water, and honey in a small saucepan and heat gently over low to medium-low heat, stirring until the honey dissolves and the pear softens and releases its aroma, then let the mixture simmer lightly for about 8–10 minutes to extract flavor without turning it into compote, 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–pear syrup, the pinch of fine sea salt, and the ice-cold water, then stir well until fully combined and taste, adjusting by adding more syrup for sweetness or pear intensity, or a small splash of water if the citrus still feels too dominant.
Refrigerate for 1–2 hours until fully cold and fully integrated.
Fill glasses with ice, pour over the pear lemonade, and garnish with lemon slices and thinly sliced pear.
