1 quart fresh strawberries, hulled or 1 1/2 packages frozen strawberries 4 cups buttermilk, divided 3/4 cup sugar 2/3 cup sour cream 3 tablespoons Kirsch
Process strawberries, one cup buttermilk and sugar in a food processor. Set aside- Combine remaining three cups buttermilk, sour cream and Kirsch in a large bowl. Pour strawberry mixture into the sour cream mixture. Stir to combine. Cover and chill- Serve chilled and garnish with fresh mint springs.
Susan Dunn, owner of Paper Chase 1 & Paper Chase 2
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