Add 2 cups (250 g) of fresh raspberries, ½ cup (170 g) of honey, and 3 cups (720 ml) of cold water to a large mixing bowl. Using a muddler or the back of a sturdy wooden spoon, mash the raspberries thoroughly until they have completely broken down and the liquid has turned a deep, vivid red. Work the mixture for a full minute to ensure every berry is crushed and the honey has begun dispersing through the liquid — undissolved honey at this stage will create inconsistent sweetness in the finished drink. The mixture will look rough and seedy at this point, which is exactly correct.

Pour the raspberry mixture through a fine-mesh strainer into a large pitcher, using the back of a spoon to press firmly against the pulp and extract as much juice as possible. Take your time with this step — pressing thoroughly rather than rushing increases the yield of flavored liquid significantly and ensures the finished lemonade has full raspberry depth and color. Discard the seeds and dry pulp once all usable liquid has been extracted. The strained raspberry base should look deeply colored, clean, and glossy.

Pour ¾ cup (180 ml) of freshly squeezed lime juice into the pitcher with the raspberry base and stir briefly to combine. Add the fresh basil leaves and mint leaves directly to the pitcher. Using a muddler, press the herbs gently against the side of the pitcher 4–5 times — enough to bruise the leaves lightly and release their aromatic oils into the liquid, but not so aggressively that the herbs shred and release bitter chlorophyll. You should be able to smell both basil and mint clearly in the pitcher immediately after muddling. For a stronger herbal presence, allow the herbs to sit in the liquid for 5–10 minutes before proceeding. For a more delicate, background herbal note, move to the next step immediately.

Add 4 cups (950 ml) of ice directly to the pitcher. Pour in 3–4 cups (700–950 ml) of chilled club soda slowly and gently, pouring down the side of the pitcher rather than directly onto the ice to preserve as much carbonation as possible. Stir once or twice with a long spoon — minimally and carefully. The goal is to combine the raspberry base and club soda without collapsing the carbonation that makes the finished drink light and effervescent. Taste at this point and assess the balance: if it tastes too tart, stir in an additional tablespoon of honey; if it tastes flat, squeeze a small amount of additional lime juice directly into the pitcher.

Pour immediately into ice-filled glasses, distributing the herbs and ice evenly between servings. Garnish each glass with a slice of lime and a few fresh raspberries if available. Serve at once — carbonation begins dissipating from the moment the soda is added, and this drink is at its best in the first 10–15 minutes after assembly.