big pinch of salt (to taste, really..as salty as you can handle it)
3 shots alcohol (I used vodka this time)
Directions
Place the cantaloupe on a wax paper-lined baking sheet and freeze for 1-2 hours.
Meanwhile, combine the sugar with 1/4 cup water and the mint in a small saucepan, and cook over medium heat until the sugar dissolves. The syrup will turn a light green color because of the mint.
Strain the syrup and discard the mint.
When ready to serve, add the simple syrup, lime juice, salt, alcohol and cantaloupe to a high-speed blender. Puree until slushy!