- 2 cups light red wine, preferably Pinot Noir
- 3 tablespoons sugar
- 1 cantaloupe, halved and seeds removed
- 1/2 lemon
- 1 tablespoon chopped basil leaves
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 30 minutes. Divide between 4 wine glasses and serve chilled.