Place all the ingredients except the rosé in a blender and blend on high till smooth. Strain the fruit pureé into a bowl, using a fine meshed strainer. Stir in the rosé.
Portion the mixture into 6 ½ pint capacity mason jars*. Fill jars to just below where the threads start. You might have some left over. Cook’s treat!
Place the lids on the jar and freeze, upright, for at least 8 hours. You can hold these in the freezer up to 2 weeks.
*Use straight sided mason jars only! Jars with shoulders have a tendency to break in the freezer as the liquid expands. The half pint jars called for here are typically straight sided, but if you do choose to use another size, select the wide mouth ones.