4 cups fresh whole strawberries*
2 cups buttermilk
1 cup granulated sugar
1/2 teaspoon vanilla extract
Extra whole strawberries, for garnish, optional
Clean the strawberries and wash and set aside a couple extras for garnish. Process them in a food processor or blender until smooth, scraping down the sides of the bowl. Press mixture through a strainer over a medium to large sized bowl, using a spatula. Scrape the bottom of the strainer and discard the solids. Add the buttermilk, sugar, and vanilla extract to the strawberry mixture, and stir until blended and well combined. Cover and chill for 2 hours.
To prepare, put the frozen bucket into the mixer or Cuisinart and turn it on. Pour the strawberry mixture into the top of the container, and run for about 25 minutes or until mixture thickens. This will be a very soft sherbet which can be eaten as is, or to firm up further, transfer to a freezer container, cover and allow to freeze for about 2 hours. Allow to sit at room temperature for about 10 minutes before serving. Garnish with a strawberry fan, or extra strawberries, if desired.