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1
Combine 3/4 cup lime juice, 1/3 cup sugar and 3/4 cup water in a bowl; stir until dissolved.
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2
Pour into an ice cube tray and freeze until firm, 1 to 2 hours.
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3
Meanwhile, line a baking sheet with plastic wrap; spread out the melon chunks, cover and freeze until solid, 1 to 2 hours.
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4
(The lime ice cubes and melon can be frozen up to 2 days ahead.)
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5
Make the white layer: Combine the lime ice cubes, tequila, orange-flavored liqueur and 2 cups plain ice cubes in a blender and process until slushy.
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6
Transfer to a small pitcher or bowl; cover with plastic wrap and freeze, about 2 hours.
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7
Rinse out the blender.
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8
When ready to serve, make the red layer: Combine the frozen strawberries, elderflower liqueur, 1/4 cup lime juice, 1/3 cup sugar and 2 cups plain ice cubes in the blender; process until slushy.
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9
Transfer to another small pitcher or bowl and set aside.
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10
Rinse out the blender.
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11
Make the green layer: Blend the frozen melon, mint, the remaining 1/4 cup lime juice and 1/3 cup sugar, 1 1/2 cups plain ice cubes and 1/2 cup water until slushy.
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12
Rub the rims of 6 glasses with a lime wedge, then dip in coarse salt.
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13
Fill each glass one-third of the way with the green slush; spoon a layer of the white slush on top, then finish with the red slush.
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14
Serve with lime wedges.
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15
(The individual slushes or the assembled drinks will keep up to 3 days in the freezer.
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16
Thaw 20 to 40 minutes before assembling or serving.)
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17
Photograph by Kat Teutsch
