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Prepare to the end of step 3 up to 3 days ahead, before blending and serving (garnish with fresh rather than macerated strawberries in this case).
Pour the bottle of chilled rosé into a large shallow baking dish or lidded box (roughly 30cm x 20cm). Freeze for a minimum of 4 hours (or overnight) until semi-frozen and slushy.
Use a full-bodied but fruity dark pink rosé such as a Shiraz or Grenache, as it will lose some of its colour after freezing.
Meanwhile, tip the sugar into a small saucepan with 100ml water and dissolve over a low heat. Add the strawberries, remove from the heat and leave to stand for around 1 hour. Once infused, strain the strawberry syrup through a sieve into a small bowl, setting the strawberries aside. Cover the liquid and chill until cold (at least 20 minutes).
Scrape the frozen rosé into a blender with the lemon juice, strawberry syrup and ice. Blend until smooth and then transfer back into the baking dish and freeze again for at least 30 minutes.
Remove from the freezer again and blend once more until it reaches a slushy consistency. Divide between glasses and top each with a few of the reserved macerated strawberries.