Frozen Melon Margaritas

Of course, this recipe can be increased if you wish to make more than the two indicated. I’m a big fan of salt, but often people put too much on the glasses. So I take a tip from the Zuni Café in San Francisco, which dips only half the rim of the glass in salt, which seems like just the right amount.

For the melon-tequila sorbet:

1 medium melon (2-pounds, 900g), peeled and seeded
1/4 cup (60ml) fresh lime juice
3 tablespoons (45ml) tequila
1/3 cup (65g) sugar or 1/4 cup (80g) agave nectar
big pinch of salt

For the frozen melon margaritas:

6 scoops (8 ounces, 240g) melon-tequila sorbet
1/4 cup (60ml) tequila
4 ice cubes
2-3 tablespoons fresh lime juice

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.
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.
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.