Pour rosé into a shallow pan. Freeze for up to 6 hours. Cook's Note: Rosé will not freeze solid because of alcohol content.

Bring water to a boil in medium saucepan over medium-high heat.

Add strawberries, raspberries, and thyme. Remove from heat. Let mixture steep, covered, stirring occasionally, for 30 to 45 minutes, or until desired flavor is reached. Strain liquid through fine mesh strainer, pressing on berries with a wooden spoon to remove juice. Refrigerate while rosé freezes.

Scrape frozen rosé into blender. Add berry liquid, lemon juice, stevia (if desired), and ice (if desired); cover. Blend until smooth. Freeze mixture for 30 minutes before serving. Re-blend quickly.

Divide evenly between six wine glasses; serve each with a spoon.