Start by macerating the strawberries: Remove the stems of the strawberries and slice them in halves and quarters. Add the strawberries and sugar to a large pitcher and mix well until all strawberries are evenly coated. Place the pitcher in the fridge for at least 30 minutes.
Lightly mash the strawberries: Squeeze the juice from 1/2 orange onto the strawberries. Stir the mixture and lightly mash the strawberries to create more liquid, as desired.
Add the remaining ingredients: Toss in the remaining fruit. Then, pour in the rosé wine, triple sec, and fruit juice (pomegranate or grapefruit juice works best). Add in the mint and stir to combine.
Cover and refrigerate for 1 hour: Let the sangria chill in the fridge for at least one hour before serving.
Garnish and Serve: Pour the sangria into a glass (with or without ice cubes) making sure each glass has pieces of fruit. Top with sparkling water or club soda and garnish with fresh mint.