When it’s time to make the frosé, place the ice cubes, rosé syrup, lemonade and lemon zest in a blender. Blend until it’s a slushy-like consistency. I like to refrain from adding ice until I see the consistency. Some rosé’s freeze different, so you might need a handful or 2 of ice to make it more slushy. If it’s TOO icy and won’t blend, add more of the rosé from the bottle that you used for the syrup!