Strawberry Frosé

Step 1: Pour rosé into two standard-size ice cube trays, and freeze for 6 hours or until almost solid. (NOTE: it will freeze, but it won't completely solidify due to the alcohol.) (NOTE: This step can be completed up to 1 week in advance if you place frozen rosé cubes in a plastic container with a tight-fitting lid and double-wrap the container in plastic wrap to prevent freezer burn.)

Step 2: When ready to prepare, start by making the strawberry syrup: Bring sugar and water to a boil in a medium saucepan. Cook, stirring constantly, about 3 minutes or until sugar dissolves. Add strawberries, remove from heat, and let sit 30 minutes to allow flavors to meld. Strain the mixture through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Step 3: To make Frosé cocktails: Scrape frozen rosé into a blender. Add lemon juice, 3½ ounces (or about 1/3 cup + 2 Tbsp) of the chilled strawberry syrup, the 1 cup crushed ice, and purée until smooth. Transfer the blender jar to the freezer for 25 to 30 minutes or until thickened and almost frozen.

Step 4: Return blender jar to base, and blend again until slushy. Pour into individual glasses, and serve immediately.