The night before or a few hours before, pour rosé into 2 ice trays and freeze. An ice tray should hold about two glasses of wine. If you can’t freeze it all, hang on to the leftover rosé in the fridge. Slice the peach and trim the ends off the strawberries. Freeze the strawberries and peach slices in a plastic bag.

When you’re ready to make the drinks, to make the simple syrup, in a small saucepan, add the water, sugar and rosemary. Bring to a boil and stir. Boil for one minute. Remove from heat and muddle the rosemary by crushing it slightly with a wooden spoon into the simple syrup. Set aside to cool for 30 minutes. Remove the rosemary before use.

In a blender, add 4 peach slices, 4 strawberries, 2 trays of rosé and 1/3 cup simple syrup. Squeeze half the lemon into the mixture. If you want an extra kick, add a splash of vodka or some of the leftover rosé. Blend until smooth and frothy. Garnish with a split strawberry on the edge of the glass.

Serve immediately.