1. To make the sorbet, cut the melon into chunks and puree them in a blender with the 1/4 cup (60ml) fresh lime juice, 3 tablespoons (45ml) tequila, the sugar or agave, and the salt, until smooth.
2. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions, or use one of the methods in the last paragraph of the post. Another option is to simply pour the mixture into ice cube trays and freeze.
3. To make the margaritas, blend the scoops of sorbet with the 2 ounces of tequila, ice cubes, and 2 tablespoons of lime juice. Taste, and add more lime juice is desired.
Serving: Chill margarita glasses then sprinkle some sea salt on half of a small plate and press half of the rims of the glasses in to salt them. Then divide the mixture between the two glasses.