Preparation

• Put 4 dessert bowls in the freezer to chill.
• Combine the wine and sugar in a small, heavy saucepan and bring to a boil. Cook at a lively simmer until the wine is reduced to about 1/4 cup, about 10 minutes. Set the saucepan in a bowl of ice water to cool, about 15 minutes.
• While the syrup is cooling, cut the cantaloupes in half and remove the seeds. Use a melon baller to scoop the flesh from the rind.
• When you’re ready to serve, divide the melon balls among the 4 chilled dessert bowls. Drizzle the cooled syrup over the melon, garnish with a basil leaf, and serve immediately.