| | Directions | | Combine sugar and water in a large saucepan; bring to boil, stirring until sugar dissolves. Pour into a large bowl; cool completely. Place strawberries in a blender; process until smooth. Add strawberry puree and buttermilk to sugar syrup; stir to combine. Pour strawberry mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Yield 8 cups - serving size: 1/2 cup. |
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| Ingredients | | - |  | 2 cups sugar |
| - | | 2 cups water |
| - | | 5 cups quartered strawberries (4 pints) |
| - | | 2 cups low-fat buttermilk |
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