Cambodian Sangria Recipe

Aug 2, 2013 3:00 pm

NYC's Num Pang mixes up a fresh summer cooler

We're slightly obsessed with the fare at Num Pang Sandwich Shop — thanks to owners Ratha Chaupoly and Ben Daitz, our favorite meatball sub in the city happens to be Cambodian. To go with their fresh offerings (by the way, try their seasonal peach and bacon sandwich while it's around), Cambodian sangria is the way to go. What's Cambodian sangria, guys?

"We can't say enough about this sangria, it has been so fun for us coming up with these recipes. Our sangria recipe is refreshing, full of tropical fruits and bursting with flavor. Getting drunk has never tasted so good!"

In that case, we'll make a double-batch for the weekend. Thanks! 

Photo: Num Pang
Photo: Num Pang
Switch up your sangria game with young coconut meat and sliced sweet lychees. Orange slices and green apple will be there when you get back.
Servings: 20 cups


2 bottles red wine
1 bottle white wine
2 cups Trader Joe's Tropical Carrot Juice
1 cup orange juice
1 can lychees, sliced in half with juice reserved
1 cup mango, diced
1 cup watermelon, diced
1 cup pineapple, diced
1 cup young coconut meat
1 tablespoon salt
1/2 cup Thai basil, julienned
  1. In a large container, mix all ingredients
  2. Chill for 2 hours.
  3. Serve and get happy.
Level of Difficulty: 
Prep Time: 
30 minutes plus refrigerating time
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