I don't think a polarimeter would give much useful information as to the amount of sucrose in the honey and differentiating it from fructose and glucose that is present. For that, I think HPLC with refractive index detection would be better to look for unusually high levels of sucrose.

Have your tried with FTIR?

http://www.sciencedirect.com/science/article/pii/S0963996908002366

I have done sugar analysis in honey and find that polarimeter is not useful at all. The best way to quantify sucrose is HPLC with refractive index detector. You may also used GC with Flame Ionization Detector(FID). Both instruments will give almost identical results. The advantage of HPLC is that the honey need not be treated with other agents. For GC you need to convert sucrose into TMS forms.