How to Make It
Layer the cucumbers, mint sprigs and limes in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.
In a large punch bowl, stir the wine with the ginger beer, gin and lime juice. Refrigerate until chilled, about 45 minutes.
Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.