Watermelon Frosé

• 5 cups (1 pound, 5 ounces / 595 g) frozen watermelon</

In a blender, process watermelon, rosé, and watermelon simple syrup on medium-high speed until smooth, about 30 seconds. Pour watermelon mixture into a metal 9 by 13-inch (23 by 33-cm) baking pan. Freeze, covered, until mixture becomes icy and slushy, 3 to 4 hours. Spoon evenly into 8 glasses, and garnish with watermelon slices or spears. Serve immediately.