Wash and hull berries. Set aside 4-6 for garnish. Puree remaining berries in blender and strain into saucepan. Add orange juice.
Mix tapioca with 1/4 cup of the puree mixture, add to saucepan with allspice, cinnamon, and lemon peel. Heat, stirring constantly until mixture comes to a boil. Cook about 1 minute or until thickened. Remove from heat.
Add sugar, lemon juice, and buttermilk. Blend well. Cover & chill at least 8 hours.