Here is a note from Joe Peters. I had tasted his mojito mead in a best of show round at a competition and really, really liked it, so I asked for the recipe. I am pretty sure he's OK with my sharing it.
"The recipe was 15 lbs. of honey (I used wildflower), 4gals. Of water, 3/4 cup fresh squeezed lime juice (the recipe called for key lime juice but I used Persian limes which I think gave it a more pronounced and tart lime flavor), 1/2 oz. pectic enzyme, 2.5 oz. tartaric acid, 2 oz. yeast nutrient and one smack pack of Wyeast sweet mead yeast.
I heated the water to 180 degrees and stirred in the honey and lime juice. I let it sit for about 20 minutes, chilled it and racked it into a carboy with the pectic enzyme, tartaric acid and yeast nutrient. I stopped the fermentation at 1.028 or so but I think it crept down a few more points than that.
When I made the mead, it was supposed to be a mojito mead so I racked it onto about 4 oz. of bruised mint leaves after the fermentation was complete. Unfortunately, I racked it off the mint leaves a bit too early and it never had quite enough mint character. After 1.5 - 2 years, the mint character had disappeared pretty much completely so I started entering it as a lime melomel."