- Blend the watermelon cubes until they are liquid, strain the juice through a sieve into a large bowl and add the wine, elderflower liqueur, freshly squeezed lime juice, agave syrup and mint leaves
- Stir until the mint is bruised and the flavor has spread. Put into the refrigerator for about 2-3 hours until the mixture is very cold. Strain again into a serving bowl or carafes
- Heat your charcoal or gas grill to about medium-high heat at 400°F to 475°F. Brush the watermelon slabs and lime slices with O-Live extra virgin olive oil and grill for 3-4 minutes until grill marks appear. Then cut the watermelon into 1-inch cubes again
- Add grilled fruit and mint sprigs to the sangria and serve in glasses over ice. Garnish with lime slices.
*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.