Pour the rosé into ice cube trays and freeze overnight.
In the meantime, prepare the simple syrup. Add the sugar and water to a small saucepan over medium-high heat. Bring to a boil then remove from the heat. Allow to cool completely then add in the lime zest and juice. Transfer to an airtight container and refrigerate until ready to use.
To make the Cucumber Watermelon Frozé, add the frozen rosé cubes to a blender along with the watermelon cubes, English cucumber, and about ¼ cup (or to taste) of the lime simple syrup. Blend until a slushy-like consistency is achieved. Pour into glasses and serve immediately.
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