Mango Rum Punch Sorbet

1. 1

   Let sorbet stand at room temperature until slightly softened, about 5 minutes. Scoop into a large bowl; break into pieces using a wooden spoon or rubber spatula.

2. 2

   Add lime zest, macadamia nuts, and rum, and gently fold until evenly incorporated.

3. 3

   Spoon sorbet into a 9- x 5-inch loaf pan; cover with plastic wrap, pressing directly onto surface of sorbet. Freeze until firm, at least 2 hours, before serving.

* Per serving · 4 servings · Values may vary.

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