(1) 750ml bottle rosé
1/2 cup sugar
1/2 cup water
8-oz ripe strawberries, hulled and quartered
Juice of 1 lemon
Crushed ice for blending
Additional strawberries for garnish
Pour rosé into a 13″x 9″ pan and freeze until almost solid at least 6 hours.
Bring sugar and water to a boil in a medium saucepan. Cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl. Cover and chill until cold, about 30 minutes.
Scrape semi-frozen rosé into a blender. Add lemon juice, about 1/4 cup of the strawberry simple syrup, and 1 cup crushed ice; purée until smooth. Transfer blender jar to freezer and freeze until frosé has thickened up a bit. This can be done ahead of time.
When ready to serve, blend again until slushy and pour into glasses. Garnish drinks with sliced or whole strawberries.