Preparation

• Peel the cucumber. Slice in half lengthwise, then use a spoon to scrape out the seeds. Chop coarsely and place in a large bowl with the melon, lime juice and lime zest.

• In a small bowl, dissolve the sugar in the hot water. Add the liquid to the large bowl.

• Transfer contents from the large bowl to a blender. Purée until smooth.

• With blender running, add tequila and triple sec.

• Pour mixture into a shallow bowl, cover and place in freezer.

• After 1 hour, scrape the ice crystals with a fork. Cover again and return to freezer. Continue scraping every 30 minutes until it reaches a slushy consistency.