Chocolate Raspberry Sherbet
If you love dark chocolate and raspberries, this is thetreat to make for the July 4th holiday weekend!
- 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.