In a saucepan, combine honey or agave, water, and salt over low heat, stirring until the honey fully dissolves (about 3–5 minutes). Keep the heat low so the syrup stays smooth and clear.

Cool the honey syrup completely, then whisk it with fresh lemon juice and lemon zest until evenly combined. The mixture should look pale and fragrant with visible zest flecks.

Taste the mixture and adjust sweetness or tartness as needed, adding a little more honey or lemon juice. Aim for a clearly tart flavor that won’t feel flat after freezing.

Pour the mixture into a shallow freezer-safe container and freeze for 4 hours. Freeze in a wide layer so it sets faster for an icy texture.

Every hour for 4 hours, stir the sorbet vigorously to break up ice crystals and keep it smooth. The surface should look grainy after each stir, then progressively smoother as it firms up.

If using an ice cream maker, churn the mixture for 20–25 minutes until thickened to a soft-sorbet consistency. Proceed to serve immediately or transfer to a container to firm briefly if you prefer a harder scoop.

Serve the sorbet in chilled bowls or hollowed lemon halves with fresh mint garnish. Finish with extra lemon zest if desired for a bright, aromatic top layer.