In 10 inch (25 cm) ring mould, freeze 1/4 inch (5 mm) water until solid.
Pour 1/8 inch (3 mm) water over top; arrange 8 clusters of 3 cranberries each around inner edge of mould and freeze until solid.
Repeat with second 1/8 inch (3 mm) layer of water and berries around outer edge of mould; freeze.
Repeat water layer; arrange tiny clusters of mint and single mint leaves face down among cranberry clusters to look like holly.
Freeze.
Using citrus stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin slices.
Pour 1/8 inch (3 mm) water into mould; arrange overlapping lemon slices all around mould, bringing slices up slightly against outer edge.
Freeze.
Repeat water layer; arrange solid ring of cranberries against inside edge of mould.
Tuck in mint leaves, face down; freeze.
Repeat, pouring in water; arrange ring of cranberries against outer edge of mould and freeze.
If necessary, pour in water to top of mould; freeze. (Ring can be stored in freezer for up to 3 days.)
To unmould, dip ring into cold water for 30 seconds; invert onto plate and unmould.
Slide into punch, rounded side up.