2 tsp date sweetener (from an organic food store, or substitute maple syrup)
2 small bottles of Sanbittter (alcohol-free Italian aperitif, 98 ml each)
Use a melon baller to scoop 12 balls from the watermelon, put on a plate and place in the freezer for 1 hour.
Pour 2 tbsp lemon juice onto a plate, and mix sugar and SALDORO pink ancient salt onto a second plate. Dip the glass rims in the lemon juice first, then in the salt mixture.
Remove the remaining watermelon from the rind and discard the seeds. Wash the mint, shake dry and remove the leaves. Finely puree the watermelon with the remaining lemon juice, the date sweetener and 4-5 mint leaves. Pour into the glasses with the frozen melon balls. Fill glasses with Sanbitter and garnish with the remaining mint leaves.