Slice the stems off the strawberries, and slice the strawberries in half. Line a baking sheet with parchment paper (this is important because it prevents the strawberries from burning) and arrange the strawberries on top. Sprinkle the sugar over. Place the strawberries in the oven to roast at 350 degrees for 10 minutes.

The roasted strawberries should be soft and very juicy. Pour both the berries and the juice into a blender and purée until the mixture is smooth.

Strain the strawberries to remove the seeds.

Mix the roasted strawberry purée and the bottle of rosé together, in a container with a lid. Place the lid on the container and let the mix freeze over night.

The next day, use a fork to scrape the frozen rosé turning it into a slushie. This should be easy since the alcohol in the wine prevents the mixture from freezing into a hard solid.

Scoop the slush into wine glasses (it is easier to do this before it starts melting). After about 10 minutes at room temperature the slush will melt into perfect rosé slushies!