*This is the perfect, cool finish for any light summer meal. The lemon in the red wine is absorbed by the cantaloup and tastes almost like a sangria. Don't forget to drink the wine when the melon is gone. This is so good!
Warm wine in a shallow saucepan over low heat; it should be steaming but not simmering. Dissolve sugar in wine; remove from heat. Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 1 hour. Divide between 4 wine glasses and serve chilled.
