In a medium saucepan, combine the water, ½ cup sugar and the honey and bring to a boil, stirring often.

Once it comes to a boil, remove the pan from the heat and stir in the cilantro/coriander and chopped jalapeños.

Pour the mixture into a large bowl and let it cool for 30 minutes. Cover and refrigerate for at least 3 hours or overnight.

Strain the jalapeño/cilantro mixture in a fine sieve over a small pitcher, reserving the juice and discarding the solids.

In a shallow dish, combine the sugar and salt. Squeeze the limes to get the juice and reserve a couple of the squeezed halves.

Use the leftover rinds to moisten the rims of 2 glasses and dip the rims into the sugar/salt combination.

Mix the lime juice into the pitcher of cilantro-jalapeño syrup.

If you like, fill the glasses with ice (I did not do this), then fill with the limeade. Garnish with lime slices (optional).

Serve immediately.