1 medium cantaloupe, seeded, rind removed and flesh cut up	1 (12 oz.) container frozen lemonade concentrate, thawed	1/3 cup powdered sugar
1 cup finely chopped fresh mint	1 ½ cups water	1 ½ cups bourbon
8 cups ginger ale, chilled

1. In food processor bowl with metal blade, combine cantaloupe flesh, lemonade and sugar; process until smooth. Stir in mint. Place in medium bowl; let stand at room temperature for 1 hour.
2. Strain mixture into 2-quart nonmetal freezer container, pressing mint with spoon to remove as much liquid as possible. Discard mint. Stir in water and bourbon. Cover; freeze 6 to 8 hours or until icy, stirring twice.
3. To serve, spoon ½ cup frozen mixture into each glass. Add ½ cup ginger ale to each glass; stir gently.

Recipe fact:
A mint julep is a drink made with crushed mint, sugar, bourbon and ice. Traditionally, mint juleps are served in a chilled silver cup at the Kentucky Derby.

Ingredient info:
Cantaloupe is a European melon named for an Italian castle. These melons are not exported; what we call cantaloupe in the United States is in fact a muskmelon. The melon should have a sweet, fruity fragrance and yield slightly when you press the blossom end. Choose a melon that is heavy and covered in a thick raised netting; avoid any with soft spots.

There are more than 30 types of mint, an extremely hardy perennial herb. The two most common are spearmint and peppermint. Spearmint is the milder of the two herbs.

Serving size: 1 cup
Calories: 180
Calories from fat: 0
Dietary exchanges: 2 fruit, 1 ½ fat OR 2 carbohydrate, 1 ½ fat