Pour the wine into a large (13 x 9 or larger) sheet pan with lips. Freeze for at least 8+ hours.
Bring the water to a boil. Add the sugar, reduce the heat to low, and stir until all of the sugar is dissolved.
Add the strawberries to the water/sugar, and give it a solid stir. Let that mixture sit for around 30 minutes to infuse the simple syrup with the flavor of the strawberries.
Strain the strawberry syrup through a sieve, but don't mash the strawberries through, just let it flow through naturally. Save the strained strawberries to put on some ice cream later, because that would be delicious. Oh, but the syrup: Chill the syrup for 30 minutes.
Add 3 ounces of strawberry syrup, 2½ ounces lemon juice, 1 cup of ice, and the frozen wine to a blender and blend until smooth.
If spring were to have a flavor this would be it. The blend of bubbly rosé and fresh lemonade with a hint of floral lavender makes the Rosé Limonade the perfect cocktail for sipping on a bright spring day.
This is hands down the best drink I have ever created. No joke. It is sweet, bright, herbacious and packs a punch. It's got a great flavor profile that allows just enough of the bourbon come through, but it's not an overwhelmingly 'stong' bourbon taste. I can't stop making it.