Frozen Melon Margaritas

Makes two cocktails

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 Cafe 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