Cut your lemons and limes in half and squeeze them fresh into a measuring cup to get 1/2 cup of each juice.

If needed, make simple syrup by combining equal parts sugar and water in a small pot over medium heat, stirring until sugar dissolves completely. Let it cool completely before using.

Pour the bourbon, fresh lemon juice, fresh lime juice, cooled simple syrup, and ginger ale into your blender. Stir with a spoon to combine the flavors slightly.

Add 4 cups of ice into the blender with your liquid ingredients.

Blend on high speed for 60 to 90 seconds, pausing to stir occasionally if needed, until the mixture reaches slush consistency with mostly smooth texture and just a hint of visible ice crystals.

Pour the blended slush into a freezer-safe container immediately.

Cover and freeze for at least 4 hours, though overnight is even better, until the mixture becomes properly slushy.

Use an ice cream scoop or wooden spoon to scoop the slush into chilled glasses. If the mixture is too hard to scoop, let it sit on the counter for 5 to 10 minutes, then stir to break up ice crystals.

Drop a lemon or lime wheel into each glass and serve immediately while still frozen and slushy.