Prepare the Raspberry Purée: In a small bowl, add the 50g of fresh raspberries and 1 tbsp of water. Use the back of a fork to mash them together until you have a rough purée. For a completely smooth texture, you can press this mixture through a fine-mesh sieve to remove the seeds, but I quite like the rustic texture they provide. Set aside.

Start Whipping the Cream: Pour the 150ml of chilled double cream into a medium-sized mixing bowl. Using an electric hand mixer or a stand mixer with a whisk attachment, begin whipping the cream on a medium speed for about 1-2 minutes, until it starts to thicken slightly.

Add Sugar and Purée: Add the 2 tbsp of sifted icing sugar and your prepared raspberry purée to the cream. Continue to whip on medium speed for another minute until everything is well combined and the mixture has a lovely, uniform pink hue.

Incorporate the Lemonade Concentrate: Turn the mixer speed to medium-low. Slowly and carefully, drizzle in the 60ml of chilled pink lemonade concentrate. What works best for me is adding it in a slow, steady stream. This prevents the cream from deflating.

Whip to Firm Peaks: Once all the concentrate is added, increase the mixer speed to medium-high. Continue whipping for another 2-3 minutes, or until the mixture is thick, glossy, and holds firm peaks. When you lift the whisk, the peak should hold its shape without flopping over. Be careful not to over-whip, or it may become grainy.

Assemble the Drinks: Fill two tall glasses with a generous amount of ice cubes. Pour 200ml of chilled milk into each glass, leaving about 2-3 inches of space at the top.

Top and Garnish: Carefully spoon the whipped pink lemonade mixture on top of the milk in each glass. It should be thick enough to sit right on top like a cloud. Garnish with a fresh slice of lemon on the rim of the glass and a few extra raspberries on top. Serve immediately with a straw or long spoon.