Step 1

Pour the rosé into a 13-by-9-inch baking pan. Freeze until almost solid, at least 6 hours.

Step 2

Hull and quarter the strawberries. Place the strawberries in a large bowl, stir in the sugar and lemon juice. Allow to sit, covered, for 30 minutes.

Step 3

In a blender, blend the strawberry mixture until pureed. Strain the mixture through a fine mesh sieve to remove the seeds. Place the mixture in the refrigerator until ready to use.

Step 4

To a blender, add the strained strawberry mixture. Scrape in the frozen rosé and blend. Pour into glasses. Serve immediately.