I love, LOVE this recipe! It was quick, easy and a great way to use some of the 23 pounds of strawberries I picked. The buttermilk gives it just the right tang and if you are worried about the Kiddies then leave out the Chambord. I have made it both ways 
Strawberry-Buttermilk Sherbet
Cooking Light
2 C chopped strawberries
1/3 Agave nectar
1 1/2 C buttermilk
3 TB Chambord (raspberry flavored liqueur, optional)
1 TB fresh lemon juice
Combine berries and nectar in a blender and pulse to puree. Add buttermilk and process until well blended. Add the optional liqueur, pulse.
Add lemon juice and pulse a few times more. Add to the freezer can of an ice cream maker and follow directions given by manufacturer. When mine was finished I put in a dedicated ice cream container for my freezer and froze until more firm. Scoop and enjoy!
Comments
Maureen @ Orgasmic Chef
This sherbet looks wonderful just the way it is!
Lisa @ Lisa's Dinnertime Dish
This would be so perfect on a hot summer day, Heather! I’ve been wanting to get an ice cream maker for a while now. If I ever get one I will definitely be trying your recipe!! Thanks for sharing at Thursday’s Treasures.
Mia
beautiful!!
Amee Livingston
Mmmmm, Heather, this says summer bliss to me! Thank you for bringing your delicious sherbet to Fit and Fabulous Fridays!
Joan@chocolateandmore
Sherbet, so cool and refreshing! Thanks for sharing and I’m featuring this at Thursday’s Treasures tomorrow, can’t wait to see what you bring this week.