CHERRY ORANGE SLUSH

1 cup maraschino cherries
1/3 cup maraschino cherry syrup
3 tbsp lemon juice
1 cup water
2 oranges, peeled and diced

Puree cherries with syrup in electric blender until finely chopped. Stir in lemon juice and water.

Pour into an 8-inch round cake pan or ice cube tray and freeze until firm.

Break cherry ice with spoon and layer in tall glasses with oranges. Serve with long (iced-tea) spoons.

Servings: 6
Source: Newspaper Clipping