Warm wine in a shallow saucepan
over low heat; it should be steaming
but not simmering. Dissolve sugar
; 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 30 minutes. Divide between 4 wine glasses and serve chilled.