In a medium mixing bowl combine the strawberries, blueberries, and raspberries. In a blender container or food processor bowl, cover and blend or process the berries, one-third at a time, until smooth. Strain through a fine-mesh strainer, discarding the seeds; set mixture aside. Wash out the blender container or food processor bowl; set aside.
Meanwhile, in a 1-quart saucepan bring the 1/2 cup wine or orange juice and ginger to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in half-and-half.
In the clean blender or food processor bowl combine the 1/2 cup orange juice, the sugar, snipped mint, vinegar, fruit mixture, and wine mixture. Cover and blend or process until combined. Transfer to a large bowl. Cover and chill in the refrigerator for at least 4 hours or until thoroughly chilled. To serve, ladle into chilled soup bowls. Garnish with mint sprigs, orange peel, and/or lemon peel, if desired. Makes 6 to 8 side-dish servings.