In a large bowl, whisk together the tea, half-and-half, honey, sugar, and lemon juice. Cover and chill until cold, at least 3 hours or up to 1 day.
Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
Nutritional analysis per 1/2 cup.