Hull and roughly chop the strawberries, then stir together with the sugar in a small mixing bowl. Allow to macerate at room temperature for 30 minutes.

Line a 20x30cm dish with clingfilm, and pour in the wine and the macerated strawberries, stirring gently to combine. Transfer to the freezer and freeze for 6 hours until firm - the alcohol will prevent it from completely freezing.

When the mixture has frozen, remove from the freezer. If the mixture is not quite frozen, pour into the blender, blend on high, then place the jug of the blender in the freezer for a furter 30 minutes to firm up, if it has frozen solid, lift out of the dish using the cling film and turn out onto a board. Cut into chunks, then blend on high speed until the frosé reaches the desired texture.

Divide between chilled glasses, garnish with strawberries and mix and serve immediately.