Pour Wingspan rosé into a 13 x 9” baking pan, and place in the freezer for up to 6 hours or until almost solid.

Remove the mixture and scrape into a blender, breaking apart larger sections of ice. 

Add the remaining ingredients along with 3/4 cup crushed ice to the blender, and puree until thickened.

Divide evenly into coupe or stemless wine glasses.

Garnish with lemon twist, if desired.