Freeze most of the bottle of rosé in ice cube trays. Reserve about ½ of a cup unfrozen, in the bottle and return the bottle to the fridge.

Cut up the watermelon and cube ¾ of it, reserving a quarter of it for garnish wedges if you desire.

Put the cubed watermelon in a freezer-safe container.

Carefully place both the rose ice cube trays and container of watermelon cubes in the freezer for at least eight hours.

Once you’re ready to frosé, get out a blender and place an equal amount of ice cubes and watermelon in the blender. Use the unfrozen rosé to loosen the mixture as needed, and carefully use a spoon to dislodge any ice that gets stuck in the blender blades.

Serve over ice cubes in the copper mugs and garnish with a fresh melon slice!