This mocktail is definitely influenced by my South Pacific childhood. I grew up with a huge mango tree in our yard. It had so many mangos, that we just couldn’t eat them all. And ginger – well I think it’s my favorite flavor in sweet or savory food.

This fun mocktail is dressed up with edible flowers floating in eat glass. Did you know that pansies were edible, well they are (most varieties). Just be sure to buy them from an organic grower, you don’t want to put a whole bunch of chemicals and pesticides into your pretty drinks.

Perfect for a Spring Brunch or Easter Dinner, this recipe can be made in a large pitcher to serve a crowd. Go check out the recipe over on Natalie’s Orchid Juice Company’s site.