The day before, arrange the orange and lemon slices in a bundt pan or ring mold, cover with about 2 cups water, and freeze until solid, at least 4 hours or overnight.

To serve, combine the orange juice, pineapple juice, and lemon juice in a large punch bowl and stir well.

Unmold the citrus ice ring by dipping the bottom of the pan briefly in warm water, then slide it fruit-side up into the punch bowl.

Pour in the chilled ginger ale slowly, letting it cascade around the ice ring rather than straight into the juice.

Give the punch one gentle stir with a ladle, just enough to combine without knocking the fizz out.

Ladle into punch cups, making sure each guest gets a little of the citrus-studded ice.

Replace the ice ring with fresh ice cubes once it has melted down, to keep the punch cold without watering it out.