Place the raspberries in a blender and add a little of the honeydew juice (about 1/4 cup). Blend until smooth. Double strain the raspberries. Reserve a few of the raspberries and freeze for garnish.
Using a shallow dish, add the raspberry pureé, honeydew juice, rosé, vodka, Chambord, and simple syrup. Mix well, cover, and place into the freezer for at least 4 hours or up to 6 hours.
Once the raspberry mixture is a slushie consistency, remove from the freezer and place it in a blender. Add ice and blend until smooth. Serve frozen with a few frozen raspberries.