To make an ice ring, pour about 1/2 inch of water into a 7-cup ring mold and freeze till firm. Arrange fruit (such as orange slices or berries) in a decorative pattern atop the ice. Carefully pour about 1/4 cup water around the fruit and freeze. When the fruit layer is firm, pour water or some of the fruit juice from the punch over the frozen layer and freeze about 8 hours or till firm. To unmold, turn mold upside down. Run warm water over mold to loosen ice ring. Unmold, wrap, and store in the freezer or carefully place the ice ring, fruit side up, in punch mixture; ice ring will float.
Pour 1 cup water into bottom of a 15 x 10 x 1-inch baking pan with sides (or use a 13 x 9 x 2-inch baking pan). sprinkle surface of water evenly with about 1/2 cup of edible flowers (such as marigolds, violas, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh berries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 or 10 minutes or till ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving.