Add the orange pulp to a large pitcher and gently mash it just enough to release juice and aroma without turning it into a purée, then add the 40–45 mint leaves, honey, and fine sea salt and lightly muddle only until the mint becomes aromatic and the honey fully dissolves — do not tear, grind, or overwork the mint or it will turn bitter and murky.
Pour in ice-cold water to reach a total volume of about 3.2 liters, then add the thinly sliced oranges and the remaining mint leaves on top to create a lighter, fresher secondary infusion layer.
Refrigerate for at least 1 hour for a clean, subtle citrus–mint profile; for deeper character, infuse up to 4 hours, but no longer, as extended mint contact turns grassy and dull.
Serve well chilled straight from the pitcher, or over ice if preferred, keeping the fruit and mint in the water for aroma and visual freshness.
