-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.