Combine the pomegranate juice and honey in a small saucepan over a very low heat until the honey has dissolved. Remove from the heat and leave to cool for 5 minutes. Line a baking tray with clingfilm and pour in the juice. Transfer to your freezer and leave to set for 2 hours until frozen.
Use the clingfilm to lift the frozen juice out of the tray. Break into pieces and transfer to a food processor. Process until smooth, rearranging big chunks if they are not blending. Pour the sorbet mixture into a small loaf tin. Transfer to your freezer and leave overnight or until just set. Serve in scoops topped with pomegranate seeds and fresh mint leaves.