Choose a serving bowl (a food-safe cauldron is spectacular) and set aside. Select a second freezer-safe bowl that will nestle inside the serving bowl. We will make the frozen fruit block in this smaller bowl.

Fill the smaller bowl ⅓ of the way with water. Freeze until solid.

Meanwhile, prepare the sangria. Pour wine into a pitcher. Add Grand Marnier, brandy, and simple syrup and stir to combine. Refrigerate.

Once the bottom layer of the ice block is frozen, arrange fruit and flowers on top of the ice. Begin with the bulkier items like the bunches of grapes.

Arrange smaller groupings of fruit and flowers over the bunches of grapes.

Carefully fill the bowl with additional water so that all of the fruit and flowers are at least partially submerged.

Freeze several hours until solid.

Add any remaining fruit to the refrigerated pitcher of sangria.

At serving time, fill the serving cauldron with the prepared sangria mixture.

Remove fruit ice block from the freezer. Dip the bottom of the frozen bowl in room temperature water until it thaws enough to lift the ice from the bowl. Place into the sangria.

Add club soda and garnish with any additional flowers you wish to use.