Add the fresh raspberries and orange pulp to a large pitcher and gently mash them together just until the juices are released and the fruit breaks slightly, keeping visible structure and avoiding a purée, then add the honey and fine sea salt and stir thoroughly until the honey is fully dissolved and the base tastes soft and aromatic.
Pour in ice-cold water to reach a total volume of about 3.2 liters, add the whole raspberries and thinly sliced oranges, and stir gently to distribute without breaking down the fruit.
Refrigerate for at least 1 hour for a light, fresh flavor; for a more expressive raspberry profile, let infuse up to 4 hours, but stop there, as longer contact makes raspberries flat, seedy, and dull.
Serve well chilled straight from the pitcher, or over ice if preferred, keeping the fruit in the water for aroma and visual clarity.
