-Cut 1 watermelon into ½ inch chunks (easier to blend that way).

-Line a cookie sheet with waxed paper.

-Place the watermelon on the cookie sheet, leaving space between the pieces.

-Cover with plastic wrap and freeze 1 hour (if storing for later, transfer to a freezer bag.

-Place frozen watermelon chunks in blender.

-Top with following in order:

1 cup milk (or almond milk, soy milk or whole milk)

½ cup vanilla yogurt

1-2 TBS maple syrup

-Blend until smooth.

-Serve watermelon smoothies immediately, using chilled glasses.

-Garnish with a wedge of watermelon and fresh mint, if desired.