How to Make It
Place cantaloupe on a plate; freeze 1 hour or until firm.
Place frozen cantaloupe, 3/4 cup wine, club soda, and torn basil in a blender; blend until almost smooth.
Scoop 1/2 cup sorbet into each of 6 highball glasses. Pour cantaloupe mixture evenly over sorbet. Top each glass with 2 tablespoons remaining wine. Garnish with basil sprigs, if desired. Serve immediately.