Bring sugar and 1 1/4 cups water to a boil, in a small saucepan, and stir to dissolve sugar.
Once syrup has cooled, pour into a 2-quart pitcher, add lemon juice and 4 more cups of water. Stir well. Refrigerate until cold.
**Berry Cream can be made using ½ cup All-Natural preserves.
Place preserves in a microwavable dish and heat on HIGH in 10-second intervals until soft and pourable. Cool 5 minutes and add to whipped Mascarpone.