Cut the watermelon in half crosswise. Save one half for another use.

Scoop out any visible seeds.

Place the watermelon half, cut side up, on a tray and freeze for 6 to 8 hours, or until completely frozen.

Remove the frozen watermelon from the freezer and let it sit for 5 to 10 minutes to soften slightly.

Pour 1/2 to 3/4 cup of milk into the center of the frozen watermelon.

Using a sturdy spoon, scrape the frozen watermelon flesh while mixing it with the milk until it becomes creamy and slushy.

Continue scraping until the mixture resembles a soft frozen dessert.

Scoop into bowls or enjoy straight from the watermelon shell.

Use a small watermelon so it freezes completely.

Start with 1/2 cup of milk and add more only if needed. Too much milk can make the mixture soupy.