Frosé

Pour the rosé wine into a large baking dish and place it in the freezer. Allow it to freeze until almost solid, knowing that the alcohol will prevent it from completely solidifying.

Prepare the strawberry syrup by bringing sugar and water to a boil in a saucepan. Stir constantly until the sugar dissolves, then add the strawberries. Remove from heat and let the mixture infuse for a while. Strain the syrup through a fine-mesh sieve into a bowl, and chill until cold.

Scrape the nearly frozen rosé into a blender. Add freshly squeezed lemon juice, the prepared portion of strawberry syrup, and crushed ice. Blend until smooth and transfer the blender jar back to the freezer until the mixture thickens to a milkshake-like consistency.

Once thickened, blend the mixture again until it reaches a slushy texture. Pour the frosé into cocktail glasses, dividing evenly among them.

For advance preparation, note that the rosé can be frozen up to one week ahead of time.