Strawberry Ice

Combine water, granulated sugar replacement, and cornstarch in a medium saucepan over medium heat, stirring constantly to dissolve the sugar replacement and prevent lumps from forming.

Bring the mixture to a gentle boil, then reduce heat to low and simmer for 2 minutes until slightly thickened and the cornstarch is fully cooked.

Remove the saucepan from heat and let the mixture cool to room temperature, about 10 minutes.

Add red food color if desired and mix thoroughly until the color is evenly distributed throughout the mixture.

Pour the strawberry mixture into a shallow freezer-safe container or ice cream maker, spreading evenly.

If using an ice cream maker, freeze according to manufacturer's instructions until the mixture reaches a sorbet-like consistency, approximately 20-30 minutes.

If freezing without an ice cream maker, place in the freezer and stir with a fork every 30 minutes for 2-3 hours until the mixture becomes granular and frozen.

Scoop the strawberry ice into chilled serving bowls or glasses and serve immediately while still frozen.