Place 1 cup of water in a sauce pan. Add the sugar, lime zest, and mint to the water. Bring the water to a boil then reduce to a simmer. Simmer until water takes on the consistency of syrup.
Purée the cantaloupe in blender until smooth. Mix cantaloupe purée with syrup and wine. Chill until very cold.
Divide the chilled cantaloupe soup evenly between each of 4 martini glasses. Allow soup to settle for a minute or two.
Garnish with a lime wheel and sprig of mint. Serve immediately.
Chef’s Note: To create a dramatic presentation, use a melon baller to create balls from a cantaloupe, honeydew, and watermelon. Chop some of the mint from the mint sprigs and gently toss it with the melon balls. Serve 11⁄2 tablespoons of the melon balls alongside the soup. Omit the lime wheels and remaining mint sprigs.