Pomegranate Punch

After a week of soaking in the Delta sun, Jeff and I came home to a yard full of newly molted 13-year cicadas. Big, red-eyed bugs who crawl out of the ground to shed their skin on trees, eat and make babies with the first cicada who’ll have them.

Right now, they’re swarming Nashville, bleary-eyed and horny as hell, chirping a 120-decibel mating call. I like to imagine that, to a female cicada, the song sounds like “At Last” or “The Very Thought of You,” but I have a feeling that it goes something more like, “Hey, Girl! Girl! GIRL! Can I holla atcha? Can I holla atcha? CAN I HOLLA-HOLLA-HOLLA-HOLLA-HOLLA?”

Tonight, we’re going to sit outside and toast our winged friends with this Pomegranate Champagne Punch. I’m usually not big on pomegranate, but the pear nectar in the punch smooths its edges, so you get a drink that’s easy sipping. Perfect for a few minutes spent quietly listening to the cicadas – a million horny voices singing songs that won’t be heard for a decade.

If only they’d learn some Marvin Gaye.

Pomegranate Champagne Punch

Adapted from “Everyday Food” (December 2006)

Makes about 8 servings

  • 1 1/2 cups pomegranate juice
  • 1 cup pear nectar
  • 1/4 cup orange-flavored liqueur, such as Grand Marnier
  • 1 bottle (750 ml) cheap Champagne or Prosecco
  1. In a large pitcher, combine pomegranate juice, pear nectar and orange-flavored liqueur.
  2. Slowly add Champagne or Prosecco.
  3. Serve over ice.

Nutritional Information (Per Serving) – calories: 134, fat: 0, carbs: 17g, fiber: 0.2g, protein: 0.2g, PP+ = 5