Frosé Recipe

While the rosé freezes, combine the sugar with ½ cup water in a medium saucepan. Bring it to a boil, stirring constantly until the sugar dissolves, which should take about 3 minutes.

Add the strawberries to the hot syrup, then remove the pan from the heat. Let the mixture sit for 30 minutes to let the strawberries infuse their flavor into the syrup. Strain the syrup through a fine-mesh sieve into a small bowl, making sure not to press on the solids. Cover the bowl and chill the syrup until it's cold, about 30 minutes.

Scrape the almost-frozen rosé into a blender. Add the lemon juice, 3½ ounces of the chilled strawberry syrup, and 1 cup crushed ice. Purée everything until it's smooth.

Transfer the blender jar to the freezer and let the frosé thicken for 25–35 minutes, aiming for a milkshake consistency.