Trial Lawyers Cookbook: Limoncello Sorbetto

July 21, 2014


You know what’s “cooler” than getting a jury verdict for more than the liability insurance company’s last offer? It’s learning a new practice tip or short cut that saves you and your staff time, energy and stress. Well, folks – my cuz – Tom Vesper –and I have a TRIPLE PLAY FOR YOUZ GUYS & GALS who are going to Baltimore, and it ain’t gonna be found at Camden Yards (although you should check out the Orioles’ home ballpark, where they are playing great ball in AL East).

We are premiering a new and very handy book for trial lawyers – a– Trial Lawyers’ Cookbook : which gives

(1) great personal injury practice and trial advocacy tips and tricks,

(2) time-saving/cost-efficient ways and means of helping your personal injury practice be more successful, and

(3) new ways to “bring it all home” by getting faster and better settlements for your clients.

AND, YOH! If you like to eat and/or cook you gotta see this THREE-BAGGER (that’s a triple in baseball): (1) Great Southern Italian dishes for 12 different types of dishes from fredo (cold) and cauldo (hot) appetizers to dolces (desserts); (2) some very tasty and refreshing before/during/after dinner drinks and sorbets; and (3) an interesting historical or culinary “tid bit” for each recipe and drink . . . so you can impress your own cousins.

Speaking of cousins – here’s one of Tom Vesper’s refreshing sorbets  (trust me, whether you make your own limoncello – which is one of my included recipes – or you buy a bottle from a liquor store, these are good any time,  summer or winter):


BOCCONCINI (Italiano for little mozzarella cheese bits; aka “tid bit”):  limoncello is an Italian lemon liqueur mainly produced in Southern Italy (close to where Cuz Dom and I are from), especially in the region around the Gulf of Naples, the Sorrentine Peninsula, coast of Amalfi and islands of Procida, Ischia, and Capri. Traditionally, it is made from zest of Femminello St. Teresa lemons aka Sorrento lemons or Sfusato Lemons. Limoncello is the second most popular liqueur in Italy.


2 cups Water

1 1/3 cups Granulated white sugar

½ cup Limoncello (Italian liqueur)

1 cup Fresh lemon juice (about 6 large lemons)

½ cup Fresh mint, chopped


Combine the water and sugar in a sauce pan.

Cook over medium-high heat until the sugar melts.

Turn off the heat and add the limoncello, lemon juice, and mint.

Stir; cover and chill.

Strain through a fine sieve into a bowl; discard the solids. Pour into the freezer can of an ice-cream maker; freeze per manufacturer’s directions.

Spoon sorbet into a freezer-safe container; cover and freeze until firm; make in advance.