Combine first 3 ingredients in a small saucepan. Bring to a simmer over medium heat; cook 1 minute. Pour into a metal bowl, and freeze 10 to 12 minutes or until mixture reaches the consistency of egg whites, stirring frequently.
Place half of cantaloupe in a blender or food processor; process until puréed and very smooth. Transfer to a large bowl. Repeat with remaining cantaloupe. Stir in wine mixture and lemon juice.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.