"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Sugar-Free Iced Tea Punch Bowl

By Georgia Bellas

I Quit Sugar - Sugar-free Iced Tea Punch Bowl
Photo by: Phoebe McCreath
  • 10–12 servings
  • Prep - 3 hours
  • Total - 3 hours
I Quit Sugar - Sugar-free Iced Tea Punch Bowl
Photo by: Phoebe McCreath

Our version of a Long Island Iced Tea! This cooling bevvy allows you and your friends to enjoy that special occasion without the hidden sugars.  

Servings: 10–12
Preparation: 3 hours

Ingredients

  • 250 ml gin, or more if you'd like.
  • 2 cups strawberries.
  • 3 small peaches, sliced.
  • 2 lemons, sliced.
  • Ice, to serve.
  • 1/3 cup fruity tea, we like peach or berry!.
  • 1 l coconut water.
  • 8–10 drops liquid stevia, or to taste.

Directions

1. Brew tea in 3 cups (750ml) of hot water. Leave to steep for 30 minutes to allow the flavours to develop, strain and place in the fridge to cool, about 2–3 hours or until required. This step can be done in advance and stored in the fridge.

2. Combine cooled tea, coconut water, gin and stevia. Serve in a punch bowl with strawberries, peaches, lemons and ice cubes.


Our version of a Long Island Iced Tea! This cooling bevvy allows you and your friends to enjoy that special occasion without the hidden sugars.

Ingredients

  • 250 ml gin, or more if you'd like.
  • 2 cups strawberries.
  • 3 small peaches, sliced.
  • 2 lemons, sliced.
  • Ice, to serve.
  • 1/3 cup fruity tea, we like peach or berry!.
  • 1 l coconut water.
  • 8–10 drops liquid stevia, or to taste.

Directions

1. Brew tea in 3 cups (750ml) of hot water. Leave to steep for 30 minutes to allow the flavours to develop, strain and place in the fridge to cool, about 2–3 hours or until required. This step can be done in advance and stored in the fridge.

2. Combine cooled tea, coconut water, gin and stevia. Serve in a punch bowl with strawberries, peaches, lemons and ice cubes.