Pour wine into a shallow pan and freeze until almost solid, four to six hours. Open the can of lychee and save the juice. Freeze the fruit.

To a blender, add the frozen rosé (scrape it out with a metal spoon), frozen lychee and dragon fruit, lemon juice, lychee syrup, and honey. Blend until no lumps remain, 30-45 seconds.

Serve immediately for a slushie-style frosé.

For a frozen, ice-style frosé, pour the mixture back into the shallow pan and freeze again for four hours. Scrape into cups before serving.