Combine the water and honey in a small saucepan and heat gently over low heat, stirring just until the honey fully dissolves without boiling, then remove from heat, add the lemon zest, cover, and let steep for about 10 minutes before straining 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, pomegranate juice, about 120 ml of the cooled honey–lemon 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 intense, or a small splash of lemon juice only if the pomegranate begins to dominate the citrus backbone.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the pomegranate lemonade, and garnish with lemon slices and optional pomegranate arils.
