Pour 1 jar maraschino cherries into colander or strainer placed in a bowl. Save the juice that drains into the bowl.
2.
Place 1 whole cherry in each of the eight paper cups.
3.
Cut remaining cherries into small pieces.
4.
Place choppped cherries and 1 can frozen pink lemonade concentrate, thawed until slushy, plus 1/4 cup water and the cherry juice in a blender or food processor. Puree with the lid on and no spoon in the blender bowl until the mixture is smooth.
5.
Fill paper cups with the cherry mixture. Freeze 30 to 40 minutes until very slushy.
6.
Place a wooden stick in the center of each cup. Freeze at least 1 hour until firm.
