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.
1 cucumber
1½ cups honeydew melon, cubed
1 Tbsp. lime juice
1 Tbsp. lime zest
¼ cup sugar
¼ cup hot water
1/3 cup tequila
1 Tbsp. triple sec
1½ cups honeydew melon, cubed
1 Tbsp. lime juice
1 Tbsp. lime zest
¼ cup sugar
¼ cup hot water
1/3 cup tequila
1 Tbsp. triple sec
This article appears in September 2013.