Salted Melon Margarita Pops

Bring sugar, water, and kosher salt to a boil in a small saucepan over high, and reduce heat to medium. Cook, stirring constantly, until sugar and salt dissolve. Remove from heat, and cool to room temperature, about 30 minutes. Syrup may be covered and refrigerated for up to 2 weeks.

Combine limeade, tequila, liqueur, lime juice, and 5 ounces of the syrup, stirring to blend. Pour 3 oz. of mixture into each of 12 plastic ice pop pouches. Seal and freeze pops standing upright overnight.