Pour the rosé and sugar in a large bowl and stir until sugar is dissolved. Add in the water and Chambord and stir until blended.
Pour into a shallow freezer container, cover and freeze at least 2 hours until the top and edges are beginning to freeze. Use two forks to break up the ice crystals and stir. Repeat this every hour or so until completely frozen. Once frozen you can keep this in the freezer up to 2 months.
When ready to serve, transfer to room temperature 10-15 minutes before serving.
Serving suggestion: Serve by itself or with vanilla ice cream or raspberry sorbet. Drizzle lightly with Chambord.