To prepare sugar syrup, combine water, sugar, and cinnamon small saucepan. Bring to boiling over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
Working in batches if necessary, combine berries, orange juice, lemon juice and sugar syrup in food processor or blender. Whirl until pureed. Pour into sotrage container and refrigerate overnight or up to 3 days.
Serve with a dollop of yogurt or whipped cream.
Place all ingredients except sugar in blender container. Blend on high until smooth. Add sugar.
Chill overnight. Serve in chilled soup cups. Makes 6 servings.