In a small pot combine 1 cup of the water and your sugar. Heat just until the sugar melts and the liquid is clear. Stir occasionally until then. Remove the pot from the heat and add in the remainder of the water as well as the extract and the food coloring. Place your liquid into the bucket of your chilled ice cream maker bucket (I always keep at least one in my freezer, ready at a moments notice when the need for ice cream, sorbet and now water ice strikes) and churn until it becomes slushy-ish which should take about 20-25 minutes. Perfect water ice is slushy, with some of it turning to juice again along the sides, you scoop it up with a spoon and sometimes sip on it...its magical!
When you store your just made water ice - do NOT store it in your ice cream bucket - it will harden like a rock and take forever to thaw. Instead freeze it in mason jars (already per-portioned - a plus!) or a container. Prior to serving allow it to once again become slushy, stirring it up as it begins to thaw.