If you love dark chocolate and raspberries, this is the treat to make for the July 4th holiday weekend!
The 4th of July holiday has always been special. I grew up in rural Maine, in a small border town that celebrated the holiday all week long. As a child I remember marching in the Canada Day parade on a neighboring island (July 1st), and loved the Canadian bagpipers who returned the favor by marching in our July 4th parade.
There were several parades throughout the celebration; Doll Carriage, Torch Light, Callithumpian, and of course the Grand Parade. There were pie eating contests, talent shows, bandstand concerts, 3-legged races, class reunions, and lots of confetti. At home there were hot dogs, hamburgers, Mom’s potato salad, and watermelon.
I grew up and moved away. But for years returned “home” over the 4th. Until we moved 3000 miles to the west coast. The city is larger. The celebrations smaller. And I haven’t eaten hot dogs or hamburgers for decades. So, we started a new tradition.
Since our first raspberries of the season were usually ripe around the 4th, and the weather here in the arid Mid-Columbia region is usually quite warm, and every tradition should include chocolate, we started making one batch of this velvety, dark, dark, chocolate sherbet to enjoy every July 4th.
The recipe is super-simple but tastes decadent. There are now three generations who look forward to it each year. Your family will love it too.
Chocolate Raspberry Sherbet
- Ice Cream Maker
- 2/3 cup dark or Dutch baking cocoa
- 1/2 cup granulated sugar
- 2 2/3 cups low-fat evaporated milk a little less than 2 regular sized cans
- 1-2 cups fresh raspberries
- Whisk all ingredients except raspberries together. Chill overnight in the refrigerator.
- Spoon mixture into ice-cream maker. Process, following manufacturer’s directions. Add raspberries, about ¼ cup at a time, once the mixture starts to thicken but before it has frozen.