Harvest fresh, bright green pine needles from pesticide-free trees, avoiding any that smell moldy or look discolored. Gently rinse them under cool water and pat dry with paper towels to remove any dust or insects.

Pour 6 cups of filtered water into a large pot and bring it to a simmer over medium heat. Avoid a rolling boil to prevent bitterness.

Add the 2 cups of packed pine needles to the simmering water and remove the pot from heat. Cover and let the mixture steep for 15 to 20 minutes.

Stir in the sliced ginger while the tea is still warm, allowing it to infuse alongside the pine flavor.

Set a fine mesh strainer over a clean bowl and pour the mixture through it, discarding the solids. For a clearer soda, strain again through cheesecloth or a coffee filter.

While the pine infusion is still warm, whisk in the sugar, honey, lemon juice, and lime juice until the sugar dissolves completely.

Allow the syrup to cool to room temperature, about 1 hour, then stir in the citric acid and a pinch of sea salt.

Pour the cooled syrup into glass bottles, dividing it equally. Add 1/3 to 1/2 cup of carbonated water to each bottle and stir gently.

Refrigerate the finished soda for at least 30 minutes before serving. Serve chilled over ice.