Gin Punch
['Decorative ice block', '6 navel oranges, cut into quarter-wheels', '6 lemons, cut into half-wheels', '3 limes, cut into wheels', '1 pint fresh raspberries', '1 pineapple, cut into 1-inch cubes', '1 (750 ml) bottle Plymouth gin', '1 3/4 cups freshly squeezed lemon juice', '1 1/4 cups simple syrup', '1/2 cup orgeat or almond syrup', '1 cup Massenez crème de framboise', '3 cups water', '1 (750 ml) bottle Perrier-Jouët Grand Brut champagne']
Prepare the decorative ice block, allowing a few hours for freezing.
Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.
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