Rosehip Sorbet with Orange and Honey Sauce

Boil 400 ml (approximately 1 2/3 cup) of water in a small saucepan and pour into a bowl with tea bags. Let cool and squeeze tea bags well, remove. Add powdered sugar and 100 ml of orange juice (approximately 2/5 cup), mix well and freeze for at least 4 hours, stirring often with a fork.   

Rinse lemons in hot water and grate zest in fine strips. Squeeze juice of both lemons. Combine lemon juice, honey and remaining orange juice in a bowl, bring to a boil and cool.