1bottle(750 ml) bold rosé, such as a Pinot Noir rosé
½cup(100 g) granulated sugar
2cups(8 ounces) strawberries, , hulled and quartered
¼cupplus 1 tablespoon (2 ½ ounces) fresh lemon juice
Pour rosé into a 9x13 pan and freeze for 6 hours. It won't solidify completely due to the alcohol, but it will get firm.
Strawberry Simple Syrup
Stir together 1/2 cup water and 1/2 cup sugar in a medium sauce pan. Bring to a boil over medium heat and continually stir until sugar completely dissolves—about 3 minutes. Remove saucepan from the heat and immediately add the strawberries. Let the mixture sit at room temp for 30 minutes to infuse flavor.
Strain the mixture through a fine mesh sieve into a small bowl. Discard strawberries. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Scrape frozen rosé into a large blender. Add lemon juice, 3 1/2 ounces (slightly less than 1/2 cup) strawberry syrup and 1 cup crushed ice. Pureé until smooth.
You have the option to serve the frosé now OR transfer the blender jar to the freezer for about 25 more minutes for a thicker consistency. If you freeze a second time, blend the mixture once more before serving.
Store frozen rosé in mason jars in the freezer for up to 1 week.Boozy frosé can be made by adding up to 1/4 cup cold vodka to the blender.