Pour rosé into a glass or plastic baking dish. Freeze for at least 6 hours or until it’s nearly solid. Fun fact, the alcohol will keep it from totally freezing solid, which is perfect for a slushy frozen drink)
While your rosé is getting cool, you need to heat up some water and sugar in a saucepan. Stir constantly while water is at a boil until all of the sugar is dissolved. Then, add your strawberries, turn off your burner, and allow them to stew for about an hour.
Now that you have a strawberry sugar stew, drain out the excess water and chill the bowl for about a half hour.
Once 6 hours have passed and all of your ingredients are properly chilly, scoop your frozen rosé from the dish to your blender. Pour in your lemon juice, your strawberry syrup, and 1 cup of crushed ice cubes. Purée everything together until the mixture is smooth smooth. Then, pour this puree back into the glass dish and allow it to freeze back into a near solid.
Blend this mixture again on low into a slushy consistency. Pour drink into glasses and serve your frozé to your guests and (let’s be honest) to yourself.