Combine two 12-ounce cans of frozen orange juice concentrate, two 46-ounce cans of pineapple juice and 3 1/2 cups of lemon juice with 4 cups of sugar and 2 gallons of water to make a simple wedding punch that serves 80. It can be made ahead of time and refrigerated.
Southern Living offers an elegant lemon-lime-rosemary punch recipe that is simple to make, but it must be served immediately. The original recipe serves about 20 guests. Mix 6 cups of limeade with 6 cups of lemon-lime soda in a punch bowl. Add a pint of lemon sorbet and a pint of lime sherbet and garnish with rosemary sprigs, lemon slices and lime slices.
Martha Stewart offers an alcoholic rose punch recipe for weddings that features fresh fruit and a sweet aroma. The recipe calls for just five ingredients, but isn't quite as easy as the other two recipes. For nine servings, slice two peaches, place the slices in ice trays, fill the compartments with water and freeze. Slice two more peaches and combine with 2 cups of lemonade, a bottle of chilled rose wine and 2 tablespoons of a black-raspberry cordial such as Chambord. Add peach ice cubes, garnish with raspberries and serve.