This time last year, we have just entered a new phase of being a family.
My beloved daughter was born. The precious moments of motherhood is still fresh in mind.
How a year flies, some would say, but not me. I remembered every detail of it, the whole year of being her mom, the whole year of finding my foot in a new role and letting go of old chores. Sometimes amidts the laughter, I cried with triumph on how well she turns out to be, healthy and charming.
And oh so beautiful.
Last one year was not short, neither was it long. It was just perfect. I learnt a lot about families, relationships, things that hurt, and joys some bring. Eventually all comes to a good end, with three of us being stronger in bond and spirit.We decided to celebrate our daughter's birthday in the grandest gesture that she deserved. although I would be ostracized for not being a true foodie as I left it all to the hands of the caterers. What a fabulous job they did; the menu was just mind-blowing befitting their award-winning 5-star high tea receptions. But what mattered more that day was not the food, venue or decor. My baby was happy, surrounded by people who love her most.
My slight regret was not being able to bake her 1st birthday cake. Oh well, everybody who attended loved the ice-cream/mousse cake that the Hotel Chef baked, so maybe next year it's my turn. I was planning to even bring some homemade cupcakes and macarons, but after reading through the menu that they emailed me before the event, I had to raise a white flag and call defeat, as we were given at least 5 different desserts, including 4 flavours of ice-creams, strawberries and cream, belgian waffles, mousse, puddings, and even petit fours. I don't think our guests would miss my macs and cuppies then.
I think I went overdose with the sweets. So did the kids judging from the scoops of ice-cream passed from one hand to another. We extended our stay in the hotel after the event for few more days, just to linger around in celebratory mood and living in denial, as the event also marks a new chapter in our lives.
Soon it is time to go back to work, full time. Scalpels and all.
Soon we are moving. Childcare. Chores. Chaos.
We went home and headed straight to the freezer for some leftover sorbetto that I have made earlier.
It was as good as new. In fact, ice-cream and sorbets are always enjoyed in our family, almost on daily basis. I would make fresh ice-creams and popsicles for The Baby during summer, and throughout the teething phase. I think this magical creation of watermelon with a hint of herb deserves a virtual sharing here. After all, despite the excellent banquet of mouthwatering dishes, nothing beats a simple homemade food. Even if it is a week-old sorbetto. A tiny spoonful brought a cheerful delight to The Baby's face, and that joy will keep me going for years to come, and more homemade, comfort food for her and the family.
Watermelon-Lime Basil Sorbetto
800g watermelon chunks
a handful (1/4 cup) chopped basil leaves
juice from 2 limes
3 tbsp honey
sugar to taste( it really depends on how sweet the melon you get)
In a food processor or juice blender, combine all the ingredients and whizz until pureed. Chill the mixture until slightly cold and churn in an ice-cream maker, following the ice-cream maker's instructions.
If you don't own an ice-cream maker, pour the mixture in a container and freeze it for 5 hours. Once it is frozen, scrape the mixture to break the ice and beat briefly using a handheld mixer. This can result in softer consistency sorbetto.
This recipe can also be made into popsicles. After blending all the ingredients, just pour it into popsicle molds and freeze for few hours until set.