Raspberry mocha pops

Ingredients:

2 cups brewed espresso or 2 cups very strong coffee
1/2 cup chocolate syrup
6 tablespoons granulated sugar
2 teaspoons vanilla extract
6 tablespoons milk
Raspberries, fresh or frozen
1 cup raspeberry sorbert

Preparation:

Combine all ingredients in a pitcher.
Blend mixture with raspberry sorbet until smooth.
Drop 3 fresh or frozen raspberries into mold.
Pour the mixture into 8 pop molds.
Insert sticks and freeze for 3 to 4 hours or until solid.