Melon-Mint Julep Slush

Party time! Make the slush ahead, and all that's needed is a quick stir with ginger ale just before serving. MORE+ LESS-

By Pillsbury Kitchens

March 8, 2005

medium cantaloupe, seeded, rind removed and flesh cut up

(12-oz.) container frozen lemonade concentrate, thawed

1/3

cup powdered sugar

cup finely chopped fresh mint

1 1/2

cups water

1 1/2

cups bourbon

cups ginger ale, chilled

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1

In food processor bowl with metal blade, combine cantaloupe flesh, lemonade concentrate and powdered sugar; process until smooth. Stir in mint. Place mixture 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 water and bourbon into melon mixture. Cover; freeze 6 to 8 hours or until icy, stirring twice.
3

To serve, spoon 1/2 cup frozen mixture into each glass. Add 1/2 cup ginger ale to each glass; stir gently.