Begin by cutting ripe watermelon into small cubes, measuring out about 3 cups. Place the cubed watermelon into a freezer-safe bag, spread it out flat for even freezing, and seal it tightly. Put the bag in the freezer for at least 4–6 hours or until the watermelon is completely solid.

Once your frozen watermelon is ready, grab a high-powered blender. Add the frozen watermelon, approximately 1 1/4 cups of cold water, and 3 tablespoons of sugar into the blender.

Blend the ingredients on high speed for about 30–45 seconds until smooth and creamy without chunks. If too thick, add a splash more water and blend again.

Pour the watermelon slush into chilled glasses and garnish with a wedge of watermelon or a mint sprig. Serve immediately to preserve the icy texture.