I found this recipe in the May issue of Cooking Light, and thought it would be perfect for our Memorial Day barbecue. So for those of you who asked for the recipe and do not have access to Cooking Light:
Strawberry Buttermilk Sherbet
2 cups chopped strawberries
1/3 cup agave nectar
1 1/2 cups whole buttermilk
3 Tblsp. Chambord (raspberry flavored liqueur)
1 Tblsp. fresh lemon juice (optional)
Combine berries and nectar in a blender; process until smooth (about 1 minute). Add buttermilk; process until well blended. Add liqueur, pulse to mix. Add juice, if desired. Chill mixture 1 hour. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Serves 6 (serving size @ 3/4 cup)
I served it yesterday with a delicious strawberry rhubarb pie that my neighbor made.