Makes about 8 1/4-cup popsicles

2 1/2 cups seeded diced watermelon
1/2 cup fresh raspberries or frozen unsweetened, thawed
6 tablespoons sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon light corn syrup

Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)