Combine honey (or agave), water, and salt in a saucepan over low heat, stirring until fully dissolved, about 3-5 minutes. You should see the mixture look clear with no syrupy granules.

Turn off the heat and let the honey syrup cool completely to room temperature, about 15-20 minutes. The surface should stop steaming and the mixture should feel fully cooled when touched to the outside of the pan.

Stir the cooled honey syrup into fresh lemon juice, then add lemon zest and mix until evenly combined, 30-60 seconds. The liquid should look uniformly pale yellow and fragrant.

Taste and adjust sweetness or tartness by adding a little more honey or lemon juice as needed. The mixture should taste slightly sharper than you want because it will mellow when frozen.

Pour into a shallow freezer-safe container and freeze for 4 hours, stirring vigorously every hour to break up ice crystals. After each hour, visible ice starts forming, so aggressive stirring keeps the sorbet texture smooth.

Serve scoops in chilled bowls or alongside hollowed lemon halves, topped with fresh mint. The sorbet should hold its shape briefly at the edges without melting immediately.