Cut melons in half and remove seeds.
Using a melon baller, scoop out balls of melon and add to a large pitcher.
Top melon balls with honey, Grand Marnier, wine, lemonade, and a handful of fresh mint leaves.
Refrigerate for 1 to 2 hours.
Serve sangria in tall glasses, filling ¾ of the way up. Top with club soda and serve with a garnish of mint leaves and melon balls.