1 cup packed fresh mint leaves, chopped
1/2 cup white granulated sugar
1/2 cup water
4 cups cubed ripe seedless watermelon, plus 1 cup watermelon shaped into balls using a melon baller
1 1/2 cups dry white wine
2 ounces Cointreau
Pinch of salt
1. In a small saucepan, add the chopped mint, sugar and water; bring mixture to a boil, until sugar is completely dissolved, about 3-4 minutes. Pour through a sieve, catching the mint leaves. Set aside.
2. Add the watermelon cubes to a blender and pulse until pureed. Using a sieve, strain the watermelon into a large pitcher. Add the minted simple syrup, white wine, Cointreau, pinch of salt and juice from 2 limes. Mix and transfer to the refrigerator for 2-3 hours.
3. To prepare garnish, place watermelon balls and mint on individual skewers. Add ice to the glasses and pour sangria into each one. Serve immediately.