Combine nectarines and raspberries in a food processor; process until smooth. Stir in apricot nectar, honey, and lemon juice. Strain mixture through a sieve into a large bowl; discard solids.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.