1. Drop fresh fruit into a 3-qt. (or larger) glass pitcher or jar. Add Cointreau, then strawberry lemonade. Pour in dry rosé and stir gently with a long spoon.
2. Slowly pour in the sparkling rosé, taking care that the bubbles don't breach the rim of the pitcher or jar. Give the sangria another brief stir.
3. Spoon a little fruit into each glass. Pour sangria over fruit and garnish with a small mint sprig. Serve immediately.