Pour the 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, chopping up the larger icy bits.
Add the remaining ingredients along with 3/4 cup crushed ice to the blender, and puree until thickened.
Divide evenly into coupe glasses.
Garnish with lemon twists.