In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to low, and simmer for 5 minutes. Remove pan from heat and let cool to room temperature.
In a large pitcher, combine peaches, nectarines, and kiwis. Add wine, triple sec, and simple syrup; stir. Place pitcher in refrigerator for 4 hours, or overnight, to chill and allow flavors to blend.
Just before serving, top sangria off with Canada Dry® Blackberry Ginger Ale.
Serve sangria over ice. Garnish with mint, if desired.