Frosé

Freeze rosé in a 13x9" pan until nearly solid, at least 6 hours. Boil sugar with ½ cup water until dissolved, then add strawberries and let infuse for 30 minutes; strain and chill. Blend frozen rosé with lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice until smooth, then freeze until thickened, about 25–35 minutes. Blend again for a slushy texture and serve in cocktail glasses.