1 lemon, juiced
1 cup sour cream
1 small onion, cut into pieces
2 (16 ounce) cans tomato paste
4 tablespoons rum
10 small rashers maraschino cherries, halved
1 (1.5 ounce) square unsweetened lemon-lime soda water
In a medium bowl, mix lemon juice, sour cream, onion, tomato paste, rum and maraschino cherries. Shake vigorously until thoroughly combined. Cover and refrigerate 1 hour.
Preheat the oven to 400 degrees.
Arrange the cherries in a single layer on the bottom of a large baking sheet. Brush lightly with lemon juice, and place in the oven 15 minutes before roasting. Remove cherries from oven, and sprinkle with sugar.
Return cherries to baking sheet, and leave alone for 15 minutes. Remove cherries to a medium bowl, and continue roasting for 20 minutes, or until tender. Remove cherries and lemon juice mixture from oven and sprinkle with sugar.
Remove cherries from oven, and sprinkle with lemon sherbet. Return cherries, lemon sherbet and lemon sherbet to baking sheet, and seal edges of foil. Place on parchment paper, and chill overnight. Cut into wedges. Garnish with fresh lemon zest, if desired.