Pour rosé into a freezer safe container and freeze overnight.

Combine sugar and water in a small sauce pan. Bring to a boil and cook just till sugar is completely dissolved. Remove from heat. Add in the strawberries. Let sit at least 30 minutes, up to 8 hours. Strain through a fine mesh sieve. Cool completely and chill.

Remove rosé from freezer and scrape into a blender. Add in 1 to 2 cups of ice along with strawberry simple syrup to taste. Start with a couple of tablespoons of simple syrup, taste, and adjust if needed.