Chef Suchada Palmer, a personal chef as well as instructor, shares how to make thai sangria.
Recipe:
1 cup of coconut milk
1 can of jackfruit (Mango is a good substitute)
1 can of rambutan (lychee is a good substitute)
1 fresh lime juice
2 teaspoon of honey
Pinch of salt
Stir and serve chilled
Served chill
For more from Chef Palmer, check out her
website.