Pour the wine into a gallon-size resealable bag and seal tightly. Place in a baking dish and freeze overnight.

Meanwhile, hull and roughly chop the strawberries. To small pot, add strawberries, sugar and 1/2 cup water. Heat to a boil on high. Reduce heat and simmer 1-2 minutes, until sugar is dissolved, stirring occasionally. Remove from heat and let cool. Let sit at least 1 hour and up to overnight in the refrigerator.

To a high-powered blender, add strawberry mixture and lemon juice. Pulse until almost smooth. Add the ice cubes and frozen wine. Blend until a slushie consistency and serve immediately, garnished with additional strawberries, if desired.