31.   In blender, puree watermelon in batches, adding mint leaves, if desired, to one of the batches.

32.   In his time, he has made some doozies, distilling truffles, wild mint leaves and even cumin.

33.   Mince fresh mint leaves and scallions, thinly slice thin-skinned, seedless cucumbers.

34.   Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar.

35.   Place a fresh raspberry on top of the ganache and garnish with a mint leaf.

36.   Place the mint leaves in a food processor.

37.   Process the mint leaves and sugar in a processor until the mint is finely chopped.

38.   Put the snapper in the pan and lay four mint leaves over each fillet.

39.   Put the mint leaves in the bottom of a tall glass.

40.   Run crushed mint leaves inside each silver cup or tall glass.