Place the lime rind and juice in a saucepan with the sugar and honey. Stir over a moderate heat until the sugar has dissolved.
Place the lychees and lime syrup in a blender and blend until smooth.
Pour the mixture into an icecream maker and process following the manufacturers guidelines. Alternatively, pour into a freezer-proof container and freeze for 2-3 hours, stirring every 1/2 - 1 hour to break up the ice crystals.
Remove from the freezer 30 minutes before serving.
Notes For an exciting twist to the recipe, add 1-2 red chillies with most of the seeds removed to the lychees before blending for a delicious heat to the sorbet.
NOTES : An ideal aperitif, dessert or palate cleanser to be served between courses for a special occasion.