1 - Step 1 Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

2 - Step 2 Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.

3 - Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.

4 - Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

5 - Step 3 Scrape rosé into a blender.