In a small saucepan, add the ginger and water. Bring to boil over medium heat then turn off. Add tea bag and allow to steep for 2-3 minutes.
Using a fine mesh sieve or colander, strain the liquid into a freezer-safe medium sized bowl (non-metallic) and discard the solids. Let cool for 30 minutes.
Stir in the orange and lemon juices, water and honey and mix thoroughly. Cover and freeze for about 3-4 hours. Using a wooden spoon, break the semi-solid mixture into chunks.
Pour the mixture into a mixing bowl and beat with an electric mixer until smooth. Pour back mixture into freezer bowl, cover and chill for 2 hours before serving.
Use an ice-cream scoop to serve the sorbet topped with fresh mint.
