2 c. buttermilk
1 1/2 c. strawberry jam

Stir buttermilk into jam. Pour into refrigerator tray; freeze firm. Cut up frozen mixture and place in chilled mixer bowl. Whip with electric mixer until fluffy. Return to tray; cover and freeze firm. (Or, freeze in ice cream freezer according to manufacturer's directions.) Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves, if desired.

Makes about 1 quart.

For variations, just replace strawberry jam with cherry, raspberry, pineapple, or any other favorite flavor of jam.