Fruit Slush Cups

4 cups water
1–1 1/2 cups sugar
3/4 cup orange juice concentrate
3/4 cup lemonade concentrate
3 medium bananas, sliced
1 can (20 ounces) unsweetened pineapple tidbits, undrained
1 can (11 ounces) mandarin oranges, drained
1/2 cup halved maraschino cherries

In a saucepan, combine the water, sugar and concentrates. Cook and stir over medium heat until sugar is dissolved. Stir in the fruit. Pour into a shallow 3-quart freezer container. Cover and freeze for 8 hours or overnight. Remove from the freezer 1 hour before serving in cups or bowls.

Yield: 12 servings.