Pineapple Sage and Cantaloupe Sorbet

Dissolve sugar in water with the herb leaves. Bring syrup to a simmer and cook for a few minutes. Remove from heat and cool. Remove seed from cantaloupe and cut into chunks. Remove leaves from syrup. Puree the melon with the syrup until smooth. Pour into a canister and stir in Asti Spumante. Freeze. Serve with leaves and blossoms as a garnish.