2 cups sugar
2 cups water
5 cups quartered California Giant strawberries (about 4 pints)
2 cups low-fat buttermilk

Preparation

1. Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.

2. Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.

3. Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.

Makes: 8 cups (serving size: 1/2 cup)

Source: www.allrecipes.com