¼ cup pink lemonade mix (such as Country Time)

½ cup heavy whipping cream

2 tablespoons pink lemonade mix

1 ½ cups water

Ice

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In a mixing bowl, whip the heavy whipping cream until soft peaks form. Set aside.
In a pitcher, combine 2 tablespoons pink lemonade mix with 1 ½ cups water. Stir until fully dissolved.
Add ice to glasses as desired.
Spoon whipped cream on top of the lemonade to create a creamy, frothy layer.
Optionally, sprinkle extra pink lemonade mix on top for garnish. Serve immediately.

Use flavored whipped cream (vanilla or strawberry) for extra flavor.

Garnish with fresh lemon slices or raspberries for added freshness and color.

Substitute coconut whipped cream for a dairy-free version.

Sweeten further with honey or simple syrup if desired.

Store leftover lemonade base in the fridge up to 2 days; whip cream fresh before serving.