Transfer your almond milk into a large jug and set it aside.
In a small saucepan, bring your strawberries, sweetener, and water to a boil. While stirring regularly, let it simmer for 10-15 minutes, until it thickens.
Strain the mixture through a mesh strainer, into a small bowl. Let the mixture cool slightly. Once cooled, pour the syrup into the jug of almond milk and whisk together, until smooth and combined.
Refrigerate until chilled.
* Erythritol, monk fruit sweetener, and all other granulated sugar blends can be used.TO STORE: The milk should always be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place the milk in a shallow container and store it in the freezer for up to 6 months. Thaw in the refrigerator completely. Recipe loosely adapted from here.