The Drink of the Summer: Watermelon Jalapeño Sangria

Watermelon Jalapeño Sangria

From The Kitchy Kitchen [1]

Sangria:
4 cups watermelon, cubed
1 or 2 jalapeños, finely sliced (more if you like it really spicy)
1 bunch mint, leaves removed and roughly torn
3 bottles of white or rose wine (something with a bit of residual sweetness)
Simple syrup, to taste
Ice
2 limes, thinly sliced

First, make the simple syrup by combining 1/2 cup of sugar with 1/2 cup of water in a small pot. Bring to a simmer over medium heat, cook until the sugar has melted (about 5 minutes), and remove the pot from the heat. Let it cool to room temperature.
Combine the watermelon, jalapeño, mint, and wine in 2 pitchers. Add the sugar syrup a little at a time until it's at the desired sweetness. Pop the pitchers in the fridge for 2 hours (up to 2 days) to let the flavors mingle. Be warned, the longer you let the sangria sit, the spicier it will get, so if you don't want it too hot, either add less chili or add the chili a few hours before serving. Fill the pitchers with ice and lime, and serve.