Open the rosé and pour 2/3 cup into a glass measuring cup; set aside for when serving.
Remove the tops of the strawberries and cut them in half.
In a blender, blend the remaining rose, strawberries, and honey until smooth and fully combined. Then pour the mixture through a strainer and into a covered baking dish.
Transfer the baking dish to the freezer and freeze at least 6 hours, or overnight. (The alcohol in the mixture will keep it a slushy texture instead of freezing solid.) Blend the mixture again until it comes to a fluffy texture.
To serve, place the blended mixture into a glass. Then pour a splash of rose into each glass (this step is important: it gives the final texture and brings in the character of the rose). If desired, garnish with strawberries and serve.