1. Combine 1 1/2 cups water and 2 tablespoons turbinado sugar in a small saucepan. Bring to a boil and add 1 cup loosely packed mint leaves. Remove from heat; let stand 5 minutes. Strain into ice cube trays. Freeze 3 hours.
2. In a blender, combine 4 cups watermelon cubes, 1 cucumber (peeled, seeded and chopped), 1/2 cup pomegranate or cranberry juice, and the mint-flavored ice cubes. Blend until smooth.