Combine water and honey in a saucepan over medium-low heat and stir just until honey dissolves. Remove from heat and let cool to room temperature. Transfer syrup to blender. Add peaches, rosewater, vanilla, and lemon juice; blend until smooth. Process sorbet mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until firm, at least 2 hours.